I am not sure why soup has an association with winter but this Sorrel and Fennel soup is light and refreshing and is a perfect lunch or light dinner on a summers day!
Sorrel & Fennel Soup.
Vibrant, sweet, and zingy are all words you could use to describe this summer soup recipe.
Fennel provides the sweetness and sorrel, a much underused leafy vegetable similar to spinach provides the zing.
Fennel soup typically has a heavy aniseed flavour that can be a little overwhelming. The sorrel really gives it a lift and an acidity that is the perfect foil for the sweet fennel flavours.
How To Make Homemade Soup.
I adore a good bowl of soup and this sorrel and fennel soup is just one of dozens of soup recipes I have here on my website.
Making soup at home is a simple process, you just need some good vegetables and some good stock.
If you are planning on cooking the soup long enough then water is also good.
Generally speaking, the process for making soup is the same no matter the soup.
- Sweat or sear down some base aromats. Choose what you want, onions, carrots, garlic, ginger.
- Add main focus ingredients, whether that be fennel or sorrel as in this soup or a protein component.
- Simmer until the protein component is cooked and add any finishing elements like cream or yoghurt.
- Then choose if you want a chunky soup or blend to create a smooth soup.
Seriously it is that easy!
Food from the Garden.
This recipe epitomises everything that we came to Hungary to do. Not an hour before these pictures were taken the Sorrel, Fennel, Potatoes and Onions were all growing in our garden.
The vegetable stock came from our garden too! You can read more of my thoughts on vegetable stock in this new potato soup recipe.
A little bit of a wash and scrub up and an hour later we have the freshest dinner on the table that you can ever hope for.
My site is definitely not a ‘gardening blog’. However, I would encourage anyone no matter the size of their garden or even window sill to get started.
There is no finer feeling than free grub, well apart from free booze, which is something you can do at home too!
If you are interested in getting started, my friend Beth has a good guide to planning a vegetable garden.
- 50 g Butter
- 1 Tbsp Cumin Seeds
- 200 g Fennel
- 75 g Onion
- 75 g Floury Potato
- 75 g Sorrel Leaves
- 500 ml Vegetable Stock
- Salt to taste
- Black Pepper to taste
- 2 Tbsp Sour Cream
- Pinch of Paprika
- 2 Tsbp Olive Oil
- Dice your onion, fennel and potato into a rough 1cm dice.
- Heat the butter over a medium heat in a large heavy based pan and add the Cumin Seeds when melted, stir for a minute or two until fragrant
- Throw in the diced fennel and onion and saute for 5 minutes until the onion turn translucent
- Then add the diced potato and the stock and simmer with a lid on until the fennel is thoroughly cooked, about half an hour
- Remove from the heat and add the sorrel and then blitz in a blender or with a stick blender until smooth
- I like to serve this with a dollop of sour cream, some fennel fronds, a pinch of sweet paprika and a drizzle of olive oil
This serves two comfortably with a wee bit left over for the obligatory seconds.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 433 Total Fat: 37g Saturated Fat: 16g Trans Fat: 1g Unsaturated Fat: 19g Cholesterol: 61mg Sodium: 1222mg Carbohydrates: 24g Fiber: 5g Sugar: 8g Protein: 4g