Wine Wednesday: Fennel Soup

Some time ago I received a few Swedish magazines, mostly targeted for middle-aged women, but decided to have a look in case they contained any interesting recipes. This soup was one of them. Originally this recipe called for shrimps, but we simply omitted them and veganised the rest of the recipe. In case you want something bitey in your soup, give tofu or maybe a small batch of white beans a try. Anyway, this is a really nice refreshing soup, where the fennel combined with the white wine brings out a really great taste.

fenkolsoppa

Creamy Fennel Soup

10 cm leek
1 fennel bulp
1 carrot
2 tbsp oil
3 dl white wine
6 dl water
1 bouillon cube
3 tbsp wheat flour
2 dl oat or soy cream
salt, pepper

Coarsely chop leek, fennel and carrot. Heat the oil in a pot and sauté the vegetables until leek is soft. Add wine, 5 dl water and bouillon cube to the pot and bring to boil. Mix the wheat flour with remaining 1 dl of water and slowly pour to the pot, stirring the soup at the same time. (Or mix the flour with vegetables before adding water or wine.) Cook 15 minutes or until vegetables are soft and puree with a blender. Add cream and heat thoroughly, season with salt and pepper.

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