Saffron Fennel Soup Recipe
Category: First Courses
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Fennel | 960g |
| Saffron | 0.125g |
| Vegetable Broth | 200ml |
| Extra Virgin Olive Oil | 40g |
| Salt | To taste |
| Black Pepper | To taste |
| Fresh Cream | 50ml |
| Shallot | 40g |
| Wild Fennel Fronds | To taste |
| Grana Padano Cheese (DOP) | To taste |
| Fresh Cream | To taste |
Instructions
To begin preparing the vellutata di finocchi, start by cleaning the fennel. Cut the fennel bulbs in half, then slice them thinly to ensure they cook evenly. Take your shallot, peel it, and finely chop it with a sharp knife.
Next, heat the olive oil in a large pot or saucepan over medium heat. Once the oil is hot, add the chopped shallot and sauté it gently. Cook for about 3 minutes, or until the shallot becomes soft and translucent, stirring occasionally to prevent it from burning.
Afterward, add the sliced fennel to the pan. Stir well to combine the fennel with the shallot and oil. Let this mixture cook for about 10 minutes, stirring occasionally to make sure the fennel is evenly coated with the oil and shallot, and it softens slightly.
Once the fennel is softened, pour in the vegetable broth and bring everything to a simmer. Cook for another 10 minutes until the fennel is tender and fully cooked. Add the saffron powder at this point, allowing it to infuse its beautiful color and aroma into the soup.
After cooking, remove the pot from the heat and use an immersion blender or a regular blender to purée the soup until it’s smooth and velvety. If you’re using a regular blender, be sure to blend in batches to avoid spills.
Strain the soup through a fine sieve or colander to remove any remaining solid bits, ensuring a silky smooth texture. Return the strained soup to the pot over low heat.
Now, pour in the fresh cream and stir to combine. Continue to cook gently for a few minutes to allow the flavors to meld together. Taste and season the soup with salt and black pepper as needed.
To serve, ladle the velvety fennel soup into bowls and garnish with a sprinkle of finely chopped wild fennel fronds. For an extra layer of flavor, finish with a small grating of Grana Padano cheese and a drizzle of fresh cream.
This Vellutata di Finocchi, or saffron fennel soup, is a deliciously creamy and aromatic dish that brings a perfect balance of sweetness from the fennel and depth from the saffron. It makes a perfect first course for any elegant meal or a comforting dish for a cozy night in. Enjoy the warmth and flavors in every spoonful!
