Super Soup Challenge – Roasted fennel & Cider soup

Tami at Running With Tweezers is hosting her annual Soup Challenge in honour of her late Mother. Here is my humble contribution:

Roasted fennel & Cider soup

Roasted fennel & Cider soup 003

I was attracked by using all of the fennel, including the seeds in the recipe. The result was as expected: fantastic, even the boys liked it – without the brandy. While roasting the vegetables a terrific smell came from the kitchen.

©Fenchelsuppe – Roasted fennel & Cider soup001 ©Fenchelsuppe – Roasted fennel & Cider soup002

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Roasted fennel & Cider soup
Categories: Soup
Yield: 4 to 6 Servings


2 large   Fennel bulbs,including the feathery leaves, for
      — serving, about 850 grams
2 large   Red onions
      Olive oil, for drizzling
1 bunch   Lemon thyme
1 tablesp.   Fennel seeds
1 tablesp.   Coriander seeds
300 ml   Dry cider, 1/2 pt
1 liter   Vegetable stock, good-quality, 1 3/4 pints
300 ml   Double cream, 1/2 pt
      Good glug Somerset apple brandy


  Good Food Magazine, October 2007, p.168
  Edited *RK* 09/05/2007 by
  Ulrike Westphal


This light, creamy soup seems to sum up the flavours of autumn, It can be made at least a day in advance.

1. Heat oven to 200°C/fan 180°C/gas 6. Trim the feathery leaves off the fennel and reserve a few for garnish. Trim the fennel bulbs, then cut each one into 8 wedges. Cut the onions into similarsize pieces. Put the fennel and onion in a roasting tin and drizzle with olive oil. Sprinkle the lemon thyme, fennel seeds, coriander seeds and a twist of freshly ground black pepper over the vegetables. Roast for 40-45 mins or until they have softened, the edges caramelised and golden.

2. Pour the cider over the vegetables and return to the oven for a further 15 mins, until the cider has reduced, with almost all of it absorbed by the veg. Remove from the oven and leave to cool slightly, then spoon the roast vegetables and juices into a blender or food processor and blend until smooth

3. Transfer the vegetable puree to a large saucepan and pour in the stock. Bring the mixture to the boil and simmer over a medium heat until reduced by about a third. Cool slightly before straining the soup through a fine sieve into the rinsed-out pan. Stir in the cream, then reheat gently and season to taste. Add the apple brandy just before serving. Ladle the soup into warmed bowls and garnish with a sprinkling of chopped fennel leaves.

: PREP 30 mins
:COOK 1 hr 35 mins
:Moderately easy


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4 thoughts on “Super Soup Challenge – Roasted fennel & Cider soup

  1. Foodfreak

    durch das eben auf Flickr erscheinende Bild entdeckt – klingt wirklich prima, mir tut es nur irgendwie dann in der Seele weh, das schöne Gemüse in yet another creamed soup zu pürieren.. ;)

  2. kuechenlatein Beitragsautor

    Tja, nun bin ich ja auch 7 Jahre erfahrener und die Herren können inzwischen mehr als Suppe ;-) Das Bild ist dem Übertragen auf Flickr geschuldet, den damaligen Essensverhältnissen durchaus angepasst.


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