Creamy Corn and Fennel Soup
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Corn and fennel greens infuse this soup with wonderful flavors you'll want to savor again and again. The soup is simmered in chicken broth, potatoes, onions, fennel, frozen corn, and spices, then blended until smooth. If desired, you can add heavy cream for a creamier texture. Ladle into bowls and garnish each serving with a few corn kernels and fennel sprigs. Delicious, filling, and elegant.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. l. olive oil
- 1 cup chopped sweet onion
- 1 cup chopped peeled potatoes
- 3-4 sprigs of fresh thyme
- 1 bay leaf
- 1 medium clove garlic, minced
- 2.5 cups chicken broth
- 2 cups frozen corn kernels
- 1 cup chopped fennel
- 0.5 cup heavy cream, optional
We recommend
Cooking the dish according to the recipe:
- Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until softened, 3-5 minutes. Add the potatoes, thyme, bay leaf, garlic, 1/2 teaspoon salt, and black pepper to taste and cook, stirring, until the potatoes are coated with oil, another 2-3 minutes. Pour in the broth and 1 cup of water and bring to a boil.
- Add the corn and fennel and simmer until the vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove the soup from the heat and let it cool for 5 minutes. Remove and discard the thyme and bay leaf and blend the soup thoroughly with an immersion blender until smooth, or in a regular blender in two or three batches (do not fill the blender more than halfway).
Note
When blending hot liquid, let it cool for about 5 minutes first, then pour it into the blender, filling the bowl only halfway. Cover with a lid, leaving one corner slightly open. Cover the lid with a kitchen towel to prevent splashes, and blend until smooth. - Add heavy cream and reheat the soup if needed. Adjust the consistency with water and season with salt and pepper to taste. Serve hot, garnished with corn kernels and fennel fronds.
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