Name: Cream of Fennel Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Butter - 2 tablespoons; Onion, chopped - 1 small; All-purpose flour - 2 tablespoons; Fennel, chopped, fronds reserved - 2 bulbs; Water - 2 cups; Vegetable bouillon - 1 cube; Heavy cream - ½ cup; Salt and freshly ground black pepper to taste - ½ cup

Ingredients for - Cream of Fennel Soup

1. Butter 2 tablespoons

2. Onion, chopped 1 small

3. All-purpose flour 2 tablespoons

4. Fennel, chopped, fronds reserved 2 bulbs

5. Water 2 cups

6. Vegetable bouillon 1 cube

7. Heavy cream ½ cup

8. Salt and freshly ground black pepper to taste ½ cup

How to cook deliciously - Cream of Fennel Soup

1 . Stage

Melt butter in a saucepan over medium heat and cook onion until soft and translucent. Whisk in flour and stir until a paste forms, 3 to 5 minutes. Whisk water and vegetable bouillon into the saucepan. Add fennel and bring to a boil, reduce heat, and simmer until fennel is soft, 15 to 20 minutes.

2 . Stage

Puree soup with an immersion blender. Stir in cream. If soup is too thick, add more water as needed. Season with salt and pepper.

3 . Stage

Chop fennel fronds. Divide soup between 4 bowls and sprinkle with fennel fronds.