Hearty Creamy Chicken and Fennel Soup
Hearty Creamy Chicken and Fennel Soup
Ingredients
- 1 fennel bulb, diced
- 2 garlic cloves, chopped
- 2 tbsp butter
- 3 tbsp unbleached all-purpose flour
- 6 cups (1.5 litre) chicken broth
- 2 cups (340 g) cooked chicken, shredded
- 1 potato, peeled and grated
- 1 lemon, zest finely grated
- 1 cup (150 g) frozen peas
- 1/2 cup (125 ml) 15% cooking cream or 35% cream
- Fennel fronds, for serving
Instructions
- In a pot over medium heat, soften the fennel and garlic in the butter for 5 minutes. Season with salt and pepper. Sprinkle with the flour and continue to cook for 1 minute while stirring.
- Add the broth, chicken, potato and lemon zest to the pot. Bring to a boil. Simmer for 10 minutes. Add the peas and cream. Continue to cook for 2 minutes. Adjust the seasoning.
- Serve the soup in bowls. Sprinkle with fennel fronds. Serve with toasted bread, Savoury Pink Peppercorn and Rosemary Shortbread or Pull-Apart Garlic Bread, if desired.
Hearty Creamy Chicken and Fennel Soup