Roasted Fennel Black Garlic Soup Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
419 kcal
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Course
Soup
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Cuisine
North American
Roasted Fennel Black Garlic Soup Recipe
Description
The recipe starts by roasting chopped fennel bulbs (reserving fronds for garnish), carrots, onion, ginger, and smashed garlic cloves coated in olive oil, salt, and pepper at high heat until they develop a deep caramelization. Separately, a black garlic drizzle is made by mashing black garlic with water until pourable for finishing the soup.
The roasted vegetables, black garlic, ground fennel seeds, and chicken or vegetable stock are blended until smooth, creating a creamy base. In a soup pot, Pernod is simmered down to concentrate its anise flavor before adding the blended soup and half-and-half cream, which is gently warmed and seasoned as needed. The final texture is smooth and velvety with layered vegetal and aromatic notes.
When served, the soup is garnished with a spoonful of black garlic drizzle and fennel fronds, adding visual contrast and an extra layer of garlic sweetness. This soup offers a balanced richness with herbal complexity and gentle spice from the fennel seeds and ginger.
Ingredients
- 2 large fennel bulb chopped (save the fronds to garnish
- 2 medium carrot chopped
- 1 medium onion chopped
- 3 inch piece ginger cut into t few pieces
- 4 cloves garlic smashed with the side of your knife
- 1 tablespoon olive oil
- 1 teaspoon salt sea salt
- 1 teaspoon black pepper sea salt
- 2 garlic cloves black
- ½ teaspoon fennel seeds ground
- 4 cups chicken stock or vegetable stock
- ½ cup Pernod an anise-flavored liqueur
- 2 cups half and half cream
Black Garlic Drizzle
- 3 garlic cloves black
- 2 tablespoons water
Instructions
- Preheat your oven to 425 degrees.
- Place the fennel, carrots, onion, ginger, and garlic on a baking sheet. Add the oil, salt, and pepper and mix so that the veggies are coated in the oil. Roast for 30-35 minutes, until they're well-browned.
- While the veggies are roasting, make the black garlic drizzle. Mash the black garlic cloves with 1 tablespoon of the water, until it forms a paste. Add the remaining tablespoon of water (or more, if needed) and mix until it is pourable.
- Place the roasted veggies into your blender. Add the black garlic, fennel seeds, and the stock and blend until smooth.
- Add the Pernod to a soup pot over medium-high heat. Let it simmer until it reduces to about ¼ cup. Pour the soup from your blender into the pot. Add the half and half and let the soup warm. Taste and season with extra salt and pepper, if you'd like.
- Pour the soup into bowls, spoon some of the black garlic drizzle over the top, then garnish with a few fennel fronds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 419kcal | 21% |
| Carbohydrates | 29g | 10% |
| Protein | 12g | 24% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 52mg | 17% |
| Sodium | 1059mg | 44% |
| Potassium | 1052mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 5688IU | 114% |
| Vitamin C | 20mg | 22% |
| Calcium | 214mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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