This creamy fennel soup is so satisfying on a chilly fall night - it's the perfect beginning to a dinner party or the entrée for a simple supper. Parsnips would be a great addition to this soup, as they add just a bit of sweetness.
Serves 4 as a first course, 2 to 3 as an entrée
- 3 large fennel bulbs, trimmed (reserve fronds) and chopped
- 1 small celeriac (celery root), peeled and chopped
- 1 onion, chopped
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper to taste
- 3 cloves garlic, minced
- 1 cup dry sherry
- 4 cups chicken or vegetable stock
- 1/2 cup heavy cream
Preheat the oven to 425oF on Convection Bake.
Place a roasting pan in the oven to preheat for about 10 minutes. In a large bowl, combine the chopped fennel, celeriac, onion, olive oil, salt, and pepper. Spread on the preheated pan and roast in the oven for about 30 minutes, or until the vegetables are very tender and caramelized. Scrape the vegetable mixture into a large saucepan. Add the garlic and sherry, bring to a boil over high heat, and cook to reduce the liquid by half, 3 to 4 minutes.
Add the stock and cook for about 15 miutes to reduce and thicken the liquid.
In a blender, carefuly puree the soup, in batches if necessary. Pass through a sieve if you would like the soup smoother. Return to the saucepan. Mince enough of the reserved fennel fronds to yield 1 tablespoon. Add the cream and fennel fronds and heat briefly. Taste and adjust the seasoning. Serve.