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Cream of Fennel Soup Recipe

Cream of Fennel Soup Recipe

A smooth and soft soup with a slight anise flavor that is also deeply satisfying.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soups, Vegetarian
Cuisine International
Servings 6
Calories 180 kcal


  • 1 teaspoon fennel seeds, toasted and ground
  • 1 large onion, peeled and diced
  • 2 garlic cloves, peeled and chopped
  • 2 tablespoons butter
  • 2 celery sticks, chopped
  • 1 leek, chopped
  • 2 large fennel bulbs, chopped
  • 6 – 8 cups chicken stock
  • 1 cup cream or soy cream
  • Sea salt and white pepper


  • Toast fennel seeds in a pan over medium heat for a few minutes. Transfer into a mortar and grind with a pestle. Sweat the onion and garlic in butter for 5 minutes.
  • Stir in the ground seeds. Then add chopped celery, leek and fennel. Season and simmer for 20 minutes. Stir from time to time.
  • Pour in stock and continue simmering for another 10 minutes. Purée soup in food processor.Then pass it through a sieve into a soup pan, pressing with the back of a wooden spoon.
  • Stir in cream and season with white pepper.
  • Serve grilled cheese sandwiches on the side.
Keyword Soup recipes, Vegetarian