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Soups & StewsVegetable Soups: Ce - Lentil >  Fennel Soup with Blue Cheese



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500 Soups by Susannah Blake
With a subtle aniseed flavor, cut by the sharp tang of blue cheese, this smooth creamy soup makes an utterly luxurious feast, served with chunks of crusty bread.
Serves 4


    ~ 2 tbsp. (1/4 stick) butter
    ~ 2 onions, chopped
    ~ 3 bulbs of fennel
    ~ 1 potato, chopped
    ~ 4 1/4 cups vegetable stock
    ~ Generous 3/4 cup light cream
    ~ 2-3 oz. blue cheese, crumbled
    ~ Salt and ground black pepper


Melt the butter in a large saucepan. Add the onions and cook gently for about 4 minutes.

Meanwhile, trim the fennel leaves from the bulbs and reserve them for garnish, then slice the bulbs and add to the pan with the potato and stock. Bring to a boil. Reduce the heat, cover, and simmer for about 20 minutes, until the vegetables are tender.

Process the soup in a food processor or blender until smooth.

Return the soup to the pan. Stir in the cream, about three-quarters of the cheese, and salt and pepper to taste.

Warm through, then ladle the soup into bowls. Sprinkle with the remaining cheese and fennel leaves, and serve.


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