We’ve been enjoying this soup for about two months now and we’re still not bored of it. It’s so delicious and a fantastic option for those of you looking to lighten up after the holidays. I enjoy fennel any way it comes but turning it into a warming soup as the snow tumbles outside, is the perfect cure for the winter blues.
Adding flakes of white fish like cod makes it even more fulfilling and a perfect way to end the day while still keeping your cooking time under 25 minutes. I added tarragon as I do love the aniseed undertones and along with fennel, they are the perfect compliment to fish.
Cream Of Fennel Soup W/ Flaked Cod & Tarragon
Serves 4 as a main or 6 as a multi-course
Time: 25 minutes
Cast of Characters
- 2 small shallots or 2 small leeks- medium chop
- 2 fennel- medium chop
- 4 garlic bulbs
- 60ml (1/4cup) Arak/Pernod/Ouzo
- 1 bay leaf
- 500ml (17 oz) vegetable stock
- 60ml (1/4cup) cream
- 1 tablespoon of butter
- 450g (1lb) white fish like cod or haddock
- fresh tarragon for sprinkling
- 15ml (1 tbsp) olive oil
- salt and pepper
Pre-heat the oven to 350F/160C/3G. Add butter to a deep pot and melt over medium flame. Add the shallots or leeks and sweat (cover the pot) for about 2-3 minutes, stirring occasionally.
Now add the pernod/arak/ouzo and let it evaporate about 1 minute.
Next, add the fennel and the garlic and sweat for a further minute. Add the stock and bring to a boil. Lower the flame, cover and let simmer for about 15 minutes or till the fennel is very tender.
Once you’ve added the stock to the soup, prep the fish by adding salt, olive oil and then sprinkling with the fresh tarragon. Pop into the oven and cook for about 15 minute. The general rule of thumb for cooking fish is 10 minutes of cooking per 1inch of thickness measured from it’s thickest point or Centre.
Once the fennel is tender, turn off flame and remove the bay leaf. Using a hand blender, puree the ingredients until the soup has reached a very smooth consistency.
Now add the cream and give it another whiz till all incorporated.
By now the fish should be cooked. Remove the fish from the oven and flake it.
Spoon the soup into bowls. Top the soup with the cod flakes and tarragon. serve with bread and enjoy!