Chef Moe
Hello, everyone! Chef Moe Marsh here with another wonderful Soup of the Day recipe that I hope you all will enjoy.
This is my own recipe that I came up with from leftover fennel bulbs, fennel stalks, and fennel fronds. In the cooking industry we our taught to use everything we cook with. Don’t waste anything—it can all be used.
So, I came up with cream of fennel soup with fennel fronds and pesto. This soup is perfect for a cold winter’s day in front of the fire place—real comfort food for the soul.
Remember, people: stay hungry and cook with a smile.
Cream of Fennel Soup with Fennel Frond Pesto
- 2 fennel bulbs ( save the tops) chopped
- Fennel stalk (saved from bulbs)(cut and save fronds) chopped
- 2 celery stalk chopped
- 3 garlic cloves minced
- 1 large yellow onion minced
- ¼ tsp coriander
- ¼ tsp celery salt
- Pinch of white pepper
- ¼ cup of dry white wine
- 1 cup of heavy cream
- 2 cups vegetable stock
- Shallots minced
- Fresh thyme 3 sprigs
- 2 bay leafs
Fennel Frond Pesto
- Fennel fronds (saved from fennel stalks )
- ¼ cup panko bread crumbs
- 2 garlic cloves
- ½ cup of olive oil
- ¼ cup parm cheese graded
- 1 tablespoon of lemon juice
- Place all ingredients into blender and combine together ( add to soup for garnish )
Fennel Soup Directions
Place a large pot, on medium heat and add one tablespoon of olive oil and sautéd garlic, shallots, onions, and celery, fennel bulbs, and fennel stalks. Cook for 3-5 mins until the onion are translucent and thin. Deglaze with white wine, stirring often. Then add heavy cream, bay leaf, fresh thyme sprigs, and spices. Let cook for another 3-4 mins, then add vegetable stock and let it cook for a straight 10-15 min until vegetable are soft. Discard the bay leaf and thyme. Add soup to blender and pour back into pan to season until desired taste.