Soupe de Fenouil

Nutrition · per serving

Steps

1. 1

   Prepare all the vegetables first so the soup cooks quickly: thinly slice the fennel and onion, slice the garlic, and dice the potatoes into small 1-2 cm pieces for even cooking. Chop the tarragon.

   400 g fennel bulbs, trimmed and thinly sliced120 g onion, thinly sliced2 cloves (10 g) garlic cloves, sliced250 g potatoes, peeled and diced small5 g fresh tarragon, chopped
2. 2

   Heat the olive oil in a medium saucepan over medium heat. Add the fennel and onion with half the salt, and cook for 5-6 minutes, stirring often, until softened but not browned. Add the garlic for the last 30 seconds; keeping the vegetables pale gives the soup its delicate flavor and color.

   15 ml olive oil400 g fennel bulbs, trimmed and thinly sliced120 g onion, thinly sliced2 cloves (10 g) garlic cloves, sliced5 g fine salt
3. 3

   Add the diced potatoes, vegetable broth, remaining salt, and black pepper. Bring to a boil, then reduce to a lively simmer and cook for 12-14 minutes, until the potatoes and fennel are completely tender and a knife slides in easily.

   250 g potatoes, peeled and diced small700 ml vegetable broth5 g fine salt1 g black pepper
4. 4

   Take the pan off the heat and blend the soup until completely smooth using a stick blender, or carefully transfer to a blender in batches. Stir in the creme fraiche and lemon juice, then blend again briefly for a silky finish. If the soup seems too thick, loosen it with a splash of hot water.

   60 g creme fraiche10 ml lemon juice
5. 5

   Return the soup to low heat for 1-2 minutes just to warm through; do not boil after adding the creme fraiche or it can lose its fresh taste. Stir in most of the tarragon, reserving a little for garnish. Taste and adjust seasoning if needed.

   5 g fresh tarragon, chopped
6. 6

   Ladle into warm bowls, top with the remaining tarragon, and serve immediately.

Origin & History

Soupe de fenouil is a classic-style French vegetable soup that reflects the country's tradition of turning a few aromatic ingredients into elegant first courses. Fennel is especially associated with the south of France, where anise-flavored vegetables and herbs such as tarragon are commonly used. Creamy blended soups like this became a staple of home kitchens and bistros alike for their economy and refinement.