Fennel soup with corn
Equipment
- deep pan
- cooking pot
- mixer / blender
Ingredients
- 3 fennel fresh
- 1 potato
- 2 stem celery
- 1 clove garlic
- 300 gr corn
- 1 liter water
- 1½ cube vegetable broth
- 10 gr parsley fresh
- white pepper and salt
- 2 tbl spoon olive oil
Instructions
- Cut 2 of the 3 fennels into pieces. Peel the potato and cut into small pieces. Cut the celery stalk into small pieces. Grate the garlic clove.
- Put 1 tbsp olive oil in a cooking pot and add the chopped vegetables. (fennel, potato, celery, garlic) Stew for a few minutes and then cover with 1 liter of water.Add 1+1/2 vegetable stock cubes, stir well and place the stock on the pot. Now let this cook for 20 minutes.
- At the end add the parsley. Blend the soup into a smooth cream for about 5 minutes. Taste and season with white pepper and salt if necessary.This soup doesn't need cream. You will notice that both the taste and texture are velvety soft when you mix enough.
- Clean the last fennel and cut into 4 or 6 parts. Put 1 tbsp olive oil in a deep pan and place the fennel ring. Cook for 1 minute on both sides. Cover with 250 ml of water, put the lid on the pan and let it simmer for 10 minutes. Then add another 100 ml of water and turn the fennel onto the other side. Put the lid back on the pan and let it cook for another 10 minutes. Then it should be done.
- Place the corn in a colander and let it drain.
- Place a few scoops of the soup in each soup bowl. Add a wedge of braised fennel and add 2 tbsp corn. Finish with some dill, fennel greens or sprouts. You can also add bread crusts, the kids always love that.
Notes
Fennel soup with corn…
Are you ready for this unique recipe? We sometimes ignore fennel in the store because we don’t always have recipe ideas with this anise-tasting vegetable. But I use this delicious vegetable in pasta and all kinds of soups. Sometimes as a main ingredient, sometimes as a seasoning. This fennel corn soup is the perfect way to introduce something new into your meal planning. A soup that is perfect for any occasion. During the week as a starter, during lunch as a meal soup with fresh bread or served in glasses with a breadstick during a party. Not only is the recipe easy to follow, but it’s also a great way to surprise your guests or family with your creativity in the kitchen. With ingredients that are easy to find and a step-by-step recipe to follow, this is definitely one soup you can put on your list. You can experiment yourself with the finishing touches. For example, I used extra coriander sprouts, but with bread crusts this is guaranteed to be a hit for children. Visit the blog for the full recipe, including helpful tips and tricks to make this soup a guaranteed success. You can find more soups in which fennel also plays a role.Nutrition
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by Patricia
I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across…
In my blog you will get to know my healthy Mediterranean fusion cuisine!
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