Creamy Fennel and Lemon Soup
Indulge in the luxurious flavors of this Creamy Fennel and Lemon Soup, a delightful take on the classic Avgolemono. The sweetness of perfectly caramelized fennel harmonizes beautifully with the smooth texture of the pureed base, while the bright notes of fresh lemon juice add a refreshing lift. This balanced recipe avoids overwhelming citrus acidity, allowing the natural fennel flavor to shine. It's a comforting dish that warms the heart and palate, perfect for any occasion.
N/A
Servings
123
Calories
7
Ingredients
Ingredients
extra virgin olive oil
3 tablespoons (divided into two parts for cooking)
onion
1 medium (finely chopped)
fennel bulbs
2 bulbs (approximately 2 pounds) (trimmed, fronds chopped, and bulbs thinly sliced)
kosher salt
to taste (for seasoning)
unsalted butter
1 tablespoon (melted)
large eggs
2 (beaten)
fresh lemon juice
2 tablespoons (freshly squeezed)
Instructions
1
In a large saucepan, heat 2 tablespoons of extra virgin olive oil over moderate heat. Add the finely chopped onion and all but 1 cup of the thinly sliced fennel. Season generously with kosher salt and cook, stirring frequently, until the onion is translucent and the fennel is softened, about 10 minutes.
2
Pour in 6 cups of water, bring the mixture to a boil, then partially cover and reduce the heat to a simmer. Allow the soup to simmer for approximately 15 minutes, or until the fennel is very tender.
3
While the soup simmers, heat a small skillet over medium heat. Melt 1 tablespoon of unsalted butter with the remaining tablespoon of olive oil. Add the reserved sliced fennel to the skillet, seasoning with salt and pepper. Sauté for about 5 minutes or until the fennel is tender and lightly caramelized. Set aside to keep warm.
4
Once the soup is ready, carefully transfer it to a blender. Blend in two batches until smooth. Wipe out the saucepan to prepare for the next step.
5
In a medium bowl, whisk together the eggs and fresh lemon juice. Gradually add 2 cups of the hot soup into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
6
Return the blended soup to the saucepan, and stir it over low heat until it thickens slightly, about 2 minutes. Be careful not to let it boil. Season to taste with additional salt and pepper.
7
Serve the soup in bowls, generously topping with the caramelized fennel and a sprinkle of chopped fennel fronds for a fresh finish.
Nutrition Information
7.5g
Fat
11.25g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Fennel and Lemon Soup?
It is a luxurious, vegetarian soup inspired by the classic Avgolemono, featuring caramelized fennel, a smooth pureed base, and bright notes of fresh lemon juice.
Is this soup recipe vegetarian?
Yes, this soup is vegetarian as it uses olive oil, butter, eggs, and vegetables with no meat products.
How many calories are in a serving of this soup?
There are approximately 123 calories per serving of this Creamy Fennel and Lemon Soup.
What is the protein content of this soup?
Each serving contains approximately 2.5g of protein, making it a low protein dish.
How much fat is in this recipe?
A serving contains about 7.5g of fat, primarily from olive oil, butter, and eggs.
How do I prepare the fennel for this soup?
Trim the bulbs, chop and save the fronds for garnish, and thinly slice the bulbs for the soup base and the caramelized topping.
What does it mean to 'temper' the eggs in this recipe?
Tempering involves gradually whisking hot soup into the egg and lemon mixture to raise its temperature slowly, preventing the eggs from curdling when added back to the pot.
Can I boil the soup after adding the egg and lemon mixture?
No, you should only stir it over low heat until it thickens slightly. Letting the soup boil after adding the eggs can cause them to curdle.
How long does it take to cook the fennel for the base?
The onion and fennel should be sautéed for about 10 minutes until softened, followed by 15 minutes of simmering.
How is the fennel garnish prepared?
The reserved fennel slices are sautéed in butter and olive oil for about 5 minutes until they are tender and lightly caramelized.
What type of salt is recommended for this recipe?
The recipe calls for kosher salt, which is used to season both the soup base and the caramelized fennel topping.
Can I use an immersion blender instead of a standard blender?
Yes, an immersion blender can be used to puree the soup directly in the saucepan until smooth.
What should I do with the fennel fronds?
The chopped fennel fronds should be sprinkled over the soup just before serving for a fresh finish.
How much lemon juice is used in this recipe?
The recipe uses 2 tablespoons of freshly squeezed lemon juice, which provides brightness without overwhelming acidity.
Is this soup considered a comfort food?
Yes, it is tagged as a comfort food because of its creamy texture and heart-warming flavors.
What is the primary flavor profile of this soup?
The soup features a balance of sweet caramelized fennel and refreshing, bright citrus notes from the lemon.
Can I substitute the butter to make it dairy-free?
You can replace the tablespoon of unsalted butter with additional olive oil or a dairy-free butter alternative.
How many fennel bulbs are required?
You will need 2 fennel bulbs, which should weigh approximately 2 pounds in total.
How many eggs are used to thicken the soup?
The recipe uses 2 large eggs, which are whisked with lemon juice to create the creamy base.
What is the carbohydrate count per serving?
There are approximately 11.25g of carbohydrates per serving.
Can I use bottled lemon juice?
Freshly squeezed lemon juice is recommended for the most vibrant and balanced flavor profile.
Is this recipe gluten-free?
Based on the ingredients listed, this recipe is naturally gluten-free as it uses eggs for thickening rather than flour.
How do I ensure the onion is cooked correctly?
Sauté the finely chopped onion with the fennel over moderate heat until it becomes translucent, which takes about 10 minutes.
What is the total number of ingredients in this soup?
There are 7 main ingredients: olive oil, onion, fennel, salt, butter, eggs, and lemon juice.
Why do I need to blend the soup in batches?
Blending in batches is safer when dealing with hot liquids, as it prevents pressure buildup in the blender.
How much water is added to the soup base?
The recipe calls for 6 cups of water to be added to the sautéed onion and fennel.
What type of olive oil should I use?
Extra virgin olive oil is recommended for its superior flavor, used both for the soup base and the sautéed garnish.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator; reheat very gently over low heat to avoid curdling the eggs.
What makes this soup creamy without using cream?
The creaminess comes from the combination of pureed fennel and the tempered egg and lemon juice mixture.
Is this soup suitable for a low-sodium diet?
The recipe uses kosher salt 'to taste,' so you can easily adjust the sodium level to meet your dietary needs.