![](https://cdn.statically.io/img/www.allrecipes.com/thmb/E_gRYPsaNVozrzcgojzaBW6MXu0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5573463-3dbfba5f1cb7405da6feade2ed6c1775.jpg)
Ingredients
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2 tablespoons butter
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1 small onion, chopped
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2 tablespoons all-purpose flour
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2 bulbs fennel, chopped, fronds reserved
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2 cups water
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1 cube vegetable bouillon
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½ cup heavy cream
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salt and freshly ground black pepper to taste
Directions
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Melt butter in a saucepan over medium heat and cook onion until soft and translucent. Whisk in flour and stir until a paste forms, 3 to 5 minutes. Whisk water and vegetable bouillon into the saucepan. Add fennel and bring to a boil, reduce heat, and simmer until fennel is soft, 15 to 20 minutes.
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Puree soup with an immersion blender. Stir in cream. If soup is too thick, add more water as needed. Season with salt and pepper.
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Chop fennel fronds. Divide soup between 4 bowls and sprinkle with fennel fronds.
Cook's Note:
You can use a chicken stock cube instead of vegetable stock cube, but then the soup is no longer vegetarian.
Nutrition Facts (per serving)
211 | Calories |
17g | Fat |
14g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 211 | |
% Daily Value * | |
Total Fat 17g | 22% |
Saturated Fat 11g | 53% |
Cholesterol 56mg | 19% |
Sodium 159mg | 7% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 4g | 14% |
Total Sugars 1g | |
Protein 3g | 5% |
Vitamin C 16mg | 17% |
Calcium 87mg | 7% |
Iron 1mg | 6% |
Potassium 540mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.