Fennel Soup

    50 minutes

    A thick, warming soup with excellent flavours- makes a perfect dinner served with bread and salad. Like most soups this tastes better the day after it is made.

    6 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 red onion, coarsely chopped
    • 3 - 4 large sticks of celery, chopped
    • 1 bulb of fennel, chopped
    • 500g mushrooms, coarsely chopped
    • 1 litre good chicken stock
    • a dash of oyster sauce (or more)
    • 1 teaspoon dried sage
    • salt a pepper to taste

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat oil in a large pan over a moderate heat. Add the onions, celery and fennel and cover.
    2. Sweat these ingredients down, shaking the pan regularly, for 5 minutes.
    3. Add the rest of the ingredients and bring to the boil.
    4. Cover and simmer for 20 minutes.
    5. Remove from heat and blend down to a smooth soup. Season to taste.

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    Reviews in English (1)


    Full of flavour! I love this recipe. Left out the onion because I didn't have any. So quick and easy. Will definitely make it again and again.  -  27 Jun 2012