Velvety cream Soup infused with fennel and topped with crispy bacon.
|2 tbsp||(30 mL) Olive oil|
|2||Large fennel bulbs, 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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