Corn And Fennel Soup Food

FENNEL SOUP GRATIN

Fennel Soup Gratin image

Provided by Ina Garten

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1/4 pound unsalted butter
8 cups thinly sliced fennel, cored and tops removed (2 large bulbs)
8 cups thinly sliced yellow onions (4 large onions)
1 1/2 teaspoons minced fresh thyme leaves
1/4 cup brandy
1/2 cup medium-dry sherry
1/2 cup good white wine
8 cups good chicken stock
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup Pernod
16 slices crusty French bread
3/4 pound Gruyere cheese, grated

Steps:

Melt the butter in a large stockpot over medium-high heat. Add the fennel, onions, and thyme and saute for 20 to 25 minutes, until the onions and fennel are very tender and caramelized. (You can add a little water if it starts to stick.) Deglaze the pan by adding the brandy; reduce the heat to medium and cook for 3 minutes, scraping the bottom of the pan. Add the sherry and white wine and simmer, uncovered, for 10 minutes. Add the chicken stock, salt, and pepper and continue to cook, uncovered, for another 15 minutes. Add the Pernod and cook for 5 more minutes. Check for salt and pepper.
Preheat the broiler.
Ladle the soup into 6 to 8 ovenproof bowls and place 1 or 2 slices of French bread and a handful of Gruyère cheese on top of each bowl. Place the bowls on a baking sheet and slide them under the broiler for 3 minutes, or until the cheese is brown and bubbly, and serve.

FENNEL SOUP

Fennel Soup image

This soup is so easy to prepare and tastes better than most soups you could buy. Mild onion and anise flavored - it's awesome!

Provided by ADAMGODES

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 32m

Yield 4

Number Of Ingredients 4

Ingredients

¼ cup butter
5 fennel bulbs, trimmed and quartered
1 (32 fluid ounce) container vegetable broth
salt and pepper to taste

Steps:

Melt the butter in a large skillet over medium heat. Add the quartered fennel bulbs; cook and stir until golden brown, about 10 minutes. Pour in the broth, and simmer until fennel is tender, about 15 more minutes. Ladle into soup bowls, and season with salt and pepper.

Nutrition Facts : Calories 222.4 calories, Carbohydrate 26.3 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 10.1 g, Protein 4.7 g, SaturatedFat 7.3 g, Sodium 693.8 mg, Sugar 3.5 g

CORN & FENNEL CHOWDER

Corn & Fennel Chowder image

Make and share this Corn & Fennel Chowder recipe from Food.com.

Provided by trixiefaux

Categories Chowders

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

6 slices thick cut apple smoked bacon
1 medium onion, diced
1 fennel bulb, diced
4 garlic cloves, chopped
2 cups potatoes, diced
8 ounces frozen corn
1 tablespoon cayenne, sauce Franks RedHot
salt and black pepper
1 tablespoon vegetable oil
1 tablespoon flour
1 cup heavy cream
4 cups chicken or 4 cups vegetable stock

Steps:

Cook bacon until crisp and chop. Drain/remove bacon fat. Put vegetable oil in large pot and add bacon, onion, fennel, and garlic. Saute for about 2 minutes over medium-high heat. Add flour and stir while cooking for 1 minute. Slowly add stock, stirring constantly to avoid lumps. Add potatoes and cook until just tender. Add corn and cream and bring to a boil. Season with cayenne sauce, salt, and pepper. Put about half the chowder in the blender and puree. Serve hot.

Nutrition Facts : Calories 302.3, Fat 20.9, SaturatedFat 10.6, Cholesterol 63.1, Sodium 225.5, Carbohydrate 24.7, Fiber 3.8, Sugar 1.3, Protein 7

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