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Crème de Fenouil - Cream of fennel soup

Crème de Fenouil - Cream of fennel soup



  • 2 fennel bulb, cored and sliced

  • 1 onion chopped

  • 2 clove garlic smashed

  • 4 tablespoons butter

  • 1 teaspoon salt

  • 2 1/2 cup half and half

  • 2 teaspoon aged sherry vinegar


  1. cook onion in butter till translucent, adding garlic half way through

  2. add fennel and about 1 cup of water and the salt.

  3. bring to a boil, then simmer for 30-40 minutes or until very tender.

  4. put in blender with half and hallf

  5. purée on high for two minutes

  6. stir in the vinegar and season

Serve with herbed oil and crème fraîche

Or Serve with shaved truffles and truffle oil

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