Creamy Fennel and Spinach Soup
During the winter months in Switzerland, fennel is a staple of many recipes including soup. Its light flavor, paired with our favorite, potatoes, makes for a tasty option for lunch or dinner. Check out this easy recipe, that builds off our Potato Soup and let us know what you think.
- 4 fennel bulbs, chopped
- 1 bunch of spinach chopped (optional)
- 5 medium potatoes, peeled and cut into pieces
- 5 small mushrooms white mushrooms (raw) — any type is fine
- 2 medium carrots (raw) peeled
- 1 red onion
- 1 leek
- 1 shallot (raw), chopped
- 1 garlic clove, chopped
- 1 green onion, chopped
- Chopped chives
- Spring of parsley chopped
- 5 cup(s) chicken stock with 1 chicken bouillon cube (vegetable stock)
- 2 slices of bacon (raw)
- 3 bay leaves
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- Pinch salt and pepper to taste
- 1 cup, 2 % milk (soy, almond, rice or skim as alternatives work fine)
- 1 tablespoon butter
- 1 tablespoon, crème fraîche or fresh cream
- 1 squeeze lemon
- Prep 25min
- Meal Time Lunch
- Serves 4
- Bring chicken stock to a boil with bouillon. Add bacon, balsamic vinegar, and bay leaves to the stock. Add salt and pepper to taste and cook for about 20 minutes.
- In a pan, heat the olive oil with fennel, spinach, potatoes, red onions, green onions, carrots, leeks, garlic, shallots, and mushrooms. Sauté for two to three minutes until vegetables are soft. Then, remove the pan from the heat.
- Add vegetable mixture from the pan to the boiling chicken stock and continue cooking on low heat for 35 minutes.
- Near the end of cook time (ten minutes), remove the bay leaves.
- Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to a blender.
- Add milk, butter, and cream to the mixture in the blender. Blend to desired consistency.
- Re-add the soup to the kettle and add a splash of lemon juice. Add more salt and pepper to taste.
- Finish off with chives and serve in a bowl.