Made with peak-season fennel charred in a cast-iron pan, this silky soup is the perfect way to show off its beautiful flavour. Look for fennel bulbs that have plenty of feathery fronds still attached and use as many of those as you’d like in the relish—they bring a bright freshness to it.
Ingredients:
Soup
2 large fennel bulbs
1 tbsp (15 mL) vegetable oil
Salt and freshly ground pepper to taste
3 tbsp (45 mL) salted butter
4 large shallots, thinly sliced
2 garlic cloves, thinly sliced
6 cups (1.5 L) no-salt-added chicken or vegetable broth
1/2 cup (125 mL) heavy cream (35%)
2 tbsp (30 mL) finely chopped chives
1 tbsp (15 mL) strained fresh lemon juice
Relish:
1/2 cup (125 mL) finely chopped toasted walnuts
2 tbsp (30 mL) finely chopped chives
1 to 2 tbsp (15 to 30 mL) roughly chopped fennel fronds,
Roasted walnut oil to garnish
Directions:
Position rack in centre of oven. Preheat to 450°F (232°C).
For the soup, trim fennel bulbs, reserving fronds for relish. Save stalks for stock. Remove any bruised outer layers of bulbs, if necessary. Cut each bulb through the core into quarters. Set aside.
Heat oil in a large cast-iron or ovenproof skillet over medium-high heat. Add fennel, cut sides down. Cook, undisturbed, until one cut side is deeply browned, 4 to 6 minutes. Turn each wedge so cut sides are facing up. Season with salt and pepper. Transfer to centre of oven and roast until edges are charred and cores are almost tender when pierced with a knife, 20 to 25 minutes. Remove from oven and set aside.
Melt butter in a large pot over medium heat. Add shallots and garlic. Season with salt and pepper. Cook, stirring often, until shallots are very soft, 8 to 10 minutes. Add charred fennel and broth. Season with salt and pepper. Bring to a boil, then cover with lid. Reduce heat to maintain a simmer. Cook, stirring occasionally, until fennel is very tender, 10 to 14 minutes.
Remove from heat and stir in cream, chives and lemon juice. Using an immersion blender, purée until very smooth. (Alternatively, soup can be transferred to a blender in batches and puréed.) Adjust seasoning, if necessary. (Cooled soup will keep, refrigerated in an airtight container, up to 2 days. Reheat over medium heat.)
For the relish, combine walnuts with chives and fennel fronds in a small bowl.
Ladle soup into warmed bowls. Garnish with relish and drizzle with walnut oil. Serve immediately. Serves 6 to 8
Ingredients:
Soup
2 large fennel bulbs
1 tbsp (15 mL) vegetable oil
Salt and freshly ground pepper to taste
3 tbsp (45 mL) salted butter
4 large shallots, thinly sliced
2 garlic cloves, thinly sliced
6 cups (1.5 L) no-salt-added chicken or vegetable broth
1/2 cup (125 mL) heavy cream (35%)
2 tbsp (30 mL) finely chopped chives
1 tbsp (15 mL) strained fresh lemon juice
Relish:
1/2 cup (125 mL) finely chopped toasted walnuts
2 tbsp (30 mL) finely chopped chives
1 to 2 tbsp (15 to 30 mL) roughly chopped fennel fronds,
Roasted walnut oil to garnish
Directions:
Position rack in centre of oven. Preheat to 450°F (232°C).
For the soup, trim fennel bulbs, reserving fronds for relish. Save stalks for stock. Remove any bruised outer layers of bulbs, if necessary. Cut each bulb through the core into quarters. Set aside.
Heat oil in a large cast-iron or ovenproof skillet over medium-high heat. Add fennel, cut sides down. Cook, undisturbed, until one cut side is deeply browned, 4 to 6 minutes. Turn each wedge so cut sides are facing up. Season with salt and pepper. Transfer to centre of oven and roast until edges are charred and cores are almost tender when pierced with a knife, 20 to 25 minutes. Remove from oven and set aside.
Melt butter in a large pot over medium heat. Add shallots and garlic. Season with salt and pepper. Cook, stirring often, until shallots are very soft, 8 to 10 minutes. Add charred fennel and broth. Season with salt and pepper. Bring to a boil, then cover with lid. Reduce heat to maintain a simmer. Cook, stirring occasionally, until fennel is very tender, 10 to 14 minutes.
Remove from heat and stir in cream, chives and lemon juice. Using an immersion blender, purée until very smooth. (Alternatively, soup can be transferred to a blender in batches and puréed.) Adjust seasoning, if necessary. (Cooled soup will keep, refrigerated in an airtight container, up to 2 days. Reheat over medium heat.)
For the relish, combine walnuts with chives and fennel fronds in a small bowl.
Ladle soup into warmed bowls. Garnish with relish and drizzle with walnut oil. Serve immediately. Serves 6 to 8
