Cream of Fennel Soup

If you like fennel, try this fine fennel soup. Fennel is simply simmered in stock and pureed with cream.

Step: 1

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.

Step: 2

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

Step: 3

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

Per Serving: 211 calories; protein 2.7g; carbohydrates 14g; fat 17.1g; cholesterol 56mg; sodium 158.6mg.

The word “stew” can refer to 2 time a food and a cooking method. Stewing involves not fast cooking piece of meat, vegetables or beans in a tastefull water based . It’s same as to braising, instead it does have a few notable differences. The raw animal vested is chopped into smaller pieces but of being cooked all of it , and the liquid completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.