Fennel Soup

Fennel Soup


2 people made this

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.

Richard Lee

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 (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

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