A winter fennel soup with the promise of spring
Fennel soup is comfort in a bowl with the freshness of the season to come
People of the world, are you thawing out yet? For those of us who live in places with four seasons, it’s just a part of the deal, and I personally LOVE all of the seasons, the change of available fresh ingredients, and the chance to do it all over again, every year. What’s on your spring cooking to-do list?
I think fennel is such an overlooked ingredient for a lot of people! It might disguise itself in dishes, but when it’s fresh, it’s crunchy, licorice-y, and its greens, even as a garnish, add an amazing depth to citrus salads or…in our case…soups.
You will be amazed at the complex flavors that this soup delivers, given that the ingredients are so simple. Fennel is the star and brightens the whole dish, both cooked and fresh. Potatoes add structure and creaminess, and the apple and fennel sherry vinegar garnish brings it together with a nice acidic finish to balance the smooth soup.
This soup comes together quickly, so you can enjoy it on a chilly weeknight, or make it slowly on a Sunday morning with some of the ingredients you might find at your local winter farmer’s market. Either way, sit back and relax with it, enjoying all the comfort of winter and all the promises of the spring to come. Oh—and if you love it hot on a cold night, you might want to try it again in a few months well-chilled and see what you think!
Winter Fennel Soup
Serves 4