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Home > Restaurants > Recipes > Dairyless Fennel Soup

Dairyless Fennel Soup

Provided by: Chef Dan Barber
Served at: Blue Hill

  • Type of Dish: Soups
  • Cuisine: American
  • Special Requests: Budget-Friendly, Healthy, Vegetarian/Vegan
  • Reader Rating: Write a Review

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Ingredients

VEGETABLE STOCK
1 tablespoon grapeseed oil
1 1/4 cups medium-diced onion
1/4 cup thinly sliced shallots
1/4 cup medium-diced leeks
1/2 cup medium-diced carrots
3 1/4 cups medium-diced fennel
Salt
1/8 teaspoon coriander seeds
1/8 teaspoon black peppercorns
6 sprigs parsley
3 sprigs thyme
1/2 head garlic

FENNEL SOUP
3 tablespoons olive oil
1 onion, chopped
3 small shallots, minced
3 1/2 cups diced fennel, white part only, reserving green fronds for garnish
1 apple, peeled and diced
Salt and ground black pepper
1 tablespoon fennel seeds, crushed
4 cups vegetable stock (recipe above)
1/2 teaspoon chopped thyme

Instructions

VEGETABLE STOCK
Heat the oil in a large saucepan, add the vegetables and a pinch of salt, and sweat over low heat. Add the coriander seeds, peppercorns, parsley, thyme, garlic, and 6 cups water. Bring to a boil, reduce heat, and simmer for 50 minutes. Strain and chill.

FENNEL SOUP
Heat 1 tablespoon oil in a large saucepan, add the onion and shallots, and sweat until translucent. Add the fennel and apple, and season with salt and pepper. Cook for a few minutes before adding the fennel seeds and stock, bring to a boil, and simmer for 30 minutes. Add thyme and season to taste with salt and pepper.

Transfer to a blender and purée, adding the remaining 2 tablespoons olive oil. Return to saucepan and heat gently. Garnish with fennel fronds.

 

(Published 2008)
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