Cream of Fennel Soup with Bacon Crispies

Cream of Fennel Soup with Bacon Crispies
  • Prep Time: 20
  • Total Time: 50
  • Servings: 4.0

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About this Recipe

Velvety cream Soup infused with fennel and topped with crispy bacon.


2 tbsp (30 mL) Olive oil
2 Large fennel bulbs, chopped
1 Onion, chopped
2 Stalks celery, chopped
2 Cloves garlic, minced
1.5 tbsp (22 mL) Dry vermouth, optional
2 Medium potatoes, peeled and diced
1 (900 mL) Container chicken broth
8 Slices Schneiders® Bacon, chopped
1 cup (250 mL) Table cream (18%)
Salt and pepper
Sour cream for garnish


HEAT oil in a large pot over medium. Add fennel, onion, celery and garlic. Cook, stirring occasionally until vegetables are softened. Add vermouth, potatoes and broth, bring to a boil and simmer gently for 20-25 minutes or until potatoes are very soft.

FRY bacon in a large skillet over medium heat until very crisp. Drain on paper towel and reserve.

LADLE soup into a mesh sieve over a clean pot. Pass soup through sieve using a ladle to gently push the soup through. Place soup back on low heat. Stir in cream and season with salt and pepper.

SERVE garnished with a dollop of sour cream and crispy bacon.


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