This is a delicious soup that is great in the fall when the ingredients are in season.
It combines the sweetness of pears with the anise flavor of fennel bulbs, and the recipe couldn't be easier.
2 fennel bulbs coarsely chopped,
stalks removed and base trimmed
(reserve some fronds for garnish)
1 medium sized yellow onion, chopped
3 tbsp. butter
1 tbsp. water
2 pears (preferably Comice),
peeled and coarsely chopped
4 cups chicken stock
1 tsp. fines herbes
salt and white pepper
In a medium pan, over medium-high heat, combine the fennel, onion, butter and water. Cook until vegetables soften, about 6 to 8 minutes.
Add the pears, chicken stock, and fines herbes. Cover the pan and simmer until pears soften, about 4 to 6 minutes. Using a hand blender, puree until very smooth. Season with salt and white pepper to taste. Ladle into bowls and garnish with fennel fronds.
Serves 4 as a main course
Serves 6 to 8 as a first course
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