Fennel Soup
4 C White Onions
8 C Fennel Root End
2 C Butter
7 C Carrots
16 Potatoes
9 L Beef Base/Stock
1 L Whipping Cream
Salt And Pepper
8 C Fennel Root End
2 C Butter
7 C Carrots
16 Potatoes
9 L Beef Base/Stock
1 L Whipping Cream
Salt And Pepper
- Rough chop the onions, fennel, carrots, and potatoes and start sauteing in the butter.
- Add the beef stock and simmer until everything is soft (potatoes and carrots will take the longest so check those).
- Puree the soup and thicken while still warm with the whipping cream. Add more cream to create the desired consistency.
- Season with salt and pepper, and other seasonings as you see fit. I like Tabasco, celery salt, garlic and onion powder.
