Fennel Soup With Cream And Bacon |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A rich cream licorice influenced soup sure to please. Onions are an added bonus. Ingredients:
10 oz slab bacon, trimmed or rind, cut into 1/4 in cubes |
vegetable oil (optional) |
2 c chopped onions |
4 medium fennel bulbs coarsely chopped & trimmed |
6 c chicken stock |
1 c + 9 tbsp creme fraiche |
salt and freshly ground pepper |
1/3 c snipped fresh chives or chopped green onion (green part) |
creme fraiche |
1 1/2 c whipping cream |
1/2 c sour cream |
Directions:
1. Cook bacon in heavy Dutch oven over medium heat until golden brown, stirring occasionally.
2. Transfer to paper towels using slotted spoon.
3. If necessary, add enough oil to pan drippings to measure 1/4 cup Add onion and cook 4 minutes, stirring frequently.
4. Add fennel and cook 5 minutes, stirring frequently.
5. Add chicken stock. and simmer until vegetables are tender, 35 - 40 minutes.
6. Puree soup in batches in processor or blender until smooth.
7. Heat soup over medium heat, stirring frequently.
8. Whisk in one cup creme fraiche.
9. Season with salt and pepper to taste.
10. Ladle soup into heated bowls or bread bowls.
11. Spoon 1 1/2 Tbsp creme fraiche atop each. garnish with chives and bacon.
12. For Creme Fraiche:
13. Blend cream and sour cream in medium bowl. cover and let stand at room temperature until thickened to consistency of sour cream, about 6 hours. Refrigerate until ready to use
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