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 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

  • Sour Cream

  • Heavy Cream

  • Unsalted Butter


  • 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.

  • Step 3

    Working in batches, purée in a blender until smooth. Strain into a clean pot and add cream; season with salt and pepper.

  • Step 4

    Serve soup topped with a dollop of sour cream and hazelnuts.