Caramelized Fennel and White Bean Soup
From julesong 17 years ago
- 45 minutes to make
- Serves 12
I love fennel, I love soup… so when this soup was featured on FoodTV's "Party Starters" prepared by Edison Mays, I snagged the recipe from the website and adapted it to my liking.
Ingredients
- 3 tablespoons extra-virgin olive oil shopping list
- 2 fennel bulbs, sliced thinly, fennel fronds chopped and reserved shopping list
- 3 sprigs fresh thyme shopping list
- 2 tablespoons unsalted butter shopping list
- 1 cup dry white wine shopping list
- 2 garlic cloves, minced, to taste shopping list
- 1 gallon vegetable stock or chicken stock shopping list
- 6 cups cooked small white beans (from the can is fine) shopping list
- sea salt, to taste shopping list
- white pepper, to taste shopping list
- extra virgin olive oil, for garnish shopping list
How to make it
- Slice the fennel bulbs thinly; chop the fennel fronds and set them aside to use later.
- In a large heavy sauce pot over medium temperature, heat the olive oil; add the sliced fennel bulb, thyme, and butter.
- Saute, stirring occasionally, until fennel is golden brown and caramelized, about 15 to 20 minutes.
- Add the white wine, garlic, stock, and small white beans and simmer gently for 30 minutes.
- (At this point, if you'd like a creamy soup you can take out half of the soup and puree it in a blender, then add it back into the pot.).
- Season soup to taste with sea salt and white pepper.
- Garnish with a little drizzle of extra virgin olive oil and a bit of chopped fennel frond, and serve.
- Note: more beans can be added to the soup, if you like (a couple of cups worth), or you can use other kinds of beans or a combination.
People Who Like This Dish 5
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