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Roast Fennel Soup

Fennel has a slightly herbal character which matches nicely with the citrus character of the Sauvignon Blanc. The lemony fruit of the wine helps to cleanse the palate of the moderate creaminess of the soup. 2 bulbs of fennel (anise) olive oil 3 shallots, minced 1 pint heavy cream (about 1 cup) tsp salt chicken stock 1 & Slice fennel. Brush fennel and roast over a grill or under the broiler until soft and slightly browned. Puree in food processor or blender with chicken stock, and salt. After blended smoothly as possible strain. Heat before serving adding cream to finish. May be served with the fennel fronds as garnish.


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