Fennel and Citrus Soup
The combination of fennel and citrus is always a hit in summer salads. We’ve adapted this winning duo to include clementines, resulting in a perfect wintry soup. To replace the store-bought lemon olive oil, which can sometimes be expensive, you can let lemon zest infuse olive oil for 12 hours. It can be used liberally […]
Ingredients
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 tbsp (15 ml) olive oil
- 5 cups (600 g) fennel, chopped (about 3 fennel bulbs)
- 2 potatoes, peeled and cubed
- 3 cups (750 ml) chicken broth
- 2 cups (500 ml) milk
- 1 cup (140 g) fennel, diced
- 1 tbsp (15 ml) olive oil
- 2 clementines
- 2 tbsp (30 ml) lemon olive oil or regular olive oil
- Fennel fronds, to taste
Instructions
- In a large pot over medium heat, soften the onion and garlic in the
- oil. Add the fennel, potatoes, broth and milk. Bring to a boil. Simmer
- for 20 minutes or until the vegetables are tender.
- In a blender, purée the soup until smooth. Season with salt and pepper. Strain through a sieve. Compost the residue.
The combination of fennel and citrus is always a hit in summer salads. We’ve adapted this winning duo to include clementines, resulting in a perfect wintry soup. To replace the store-bought lemon olive oil, which can sometimes be expensive, you can let lemon zest infuse olive oil for 12 hours. It can be used liberally to flavour pasta, salads or other soups.