This elegant soup, makes a wonderful starter for a holiday dinner.
- Prep: 15 min
- Cooking: 30 min - 35 min
- 1 tbsp (15 mL) butter
- 1 onion chopped
- 2 cloves garlic minced
- 1 large orange finely grated peel and juice
- 6 cups (1.5 L) chopped fennel (approx 1 bulb)
- 2 cups (500 mL) chicken broth
- 1 cup (250 mL) 35 % cream
- Salt and pepper to taste
Melt butter in large saucepan over medium heat. Add onion, garlic and orange peel; cook stirring until onion is soft. Stir in fennel. Add orange juice and chicken stock. Bring to boil. Cover, reduce heat and simmer 30 to 35 min until fennel is very soft.
Remove from heat. Purée using a food processor until smooth. Return to saucepan; stir in cream, salt and pepper.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||5 % / 58 mg|
|Vitamin A:||18 %|
|Vitamin C:||24 %|
|Vitamin D:||10 %|