Creamy Fennel and Carrot Soup
We love the complex flavors of this beautiful soup. Top it with a dollop of Crystal sour cream and enjoy.
15 min
Prep Time
60 min
Cook Time
6
Servings
Ingredients
- 6 tablespoons Crystal unsalted butter, divided
- 1 large fennel bulb, thinly sliced
- 1 small onion, thinly sliced
- 1 shallot, chopped
- 2 carrots, peeled, chopped
- 1 small Yukon Gold potato, peeled, halved
- 2 sprigs thyme
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 3 cups chicken stock
- ½ cup Crystal heavy cream
- ¼ cup coarsely chopped toasted hazelnuts
- ¼ cup Crystal sour cream
Products used
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Sour Cream
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Heavy Cream
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Unsalted Butter
Directions
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Step 1
Heat 4 tablespoons butter in a large heavy pot over medium. Add fennel, onion, shallot, carrots, potato, thyme, and bay leaf; season with salt and pepper. Reduce heat to medium-low, cover, and cook, stirring occasionally and reducing heat if needed, until vegetables are soft but not browned and have released their moisture, 45–60 minutes (this deepens their flavor). -
Step 2
Add chicken stock, bring to a boil, and season with salt and pepper. Reduce heat and simmer until potato is falling apart, 8–10 minutes. Let cool slightly. Remove herbs.
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Step 3
Working in batches, purée in a blender until smooth. Strain into a clean pot and add cream; season with salt and pepper.
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Step 4
Serve soup topped with a dollop of sour cream and hazelnuts.
