Cream of Fennel Soup Recipe

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Cream of Fennel Soup
Fennel with stalks – 700 gms, tops and roots removed
Onion – 1, small, finely chopped
Butter – 3 tblsp
Vegetable Stock or Water – 1 1/2 to 2 cups
Potato – 1, small, finely chopped
Sour Cream – 1/2 cup
Milk – 1/4 cup
Salt – 1/4 tsp
Black Pepper Powder as per taste

1. Chop the fennel bulbs and slice them into small pieces to make 4 cups.
2. Heat butter in a large pan.
3. Saute the onions for 3 to 4 minutes.
4. Add the potato, chopped fennel and cook for 4 to 5 minutes more, stirring from time to time.
5. Pour the vegetable stock.
6. Add salt and pepper powder.
7. Bring to a boil.
8. Cover the pan with a lid and reduce flame to low.
9. Simmer for 25 minutes or until the vegetables are tender.
10. Then grind them all together to a smooth puree.
11. Strain into a medium pan and place over low flame.
12. Add butter and mix well.
13. Gently add the milk and sour cream.
14. Whisk well until well combined.
15. Adjust seasoning if desired and serve hot.

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3 thoughts on “Cheese Corn Balls

  1. Praveen Kumar said on May 9, 2017 at 4:21 pm

    You can use standard Britannia cheese that you get in the super market.

  2. Radhika said on May 8, 2017 at 12:28 pm

    Which cheese did you use?

  3. Maniparna Sengupta Majumder said on September 29, 2014 at 1:34 pm

    Sounds delicious…will try it out sometime… 🙂

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