Super easy and quick recipe for delicious healthy chard and fennel soup. Creamy and sweet!
I hope you’re all feeling great and excited about slightly (but really just slightly) cooler late Summer days! These are my favorite. The weather is great and the produce this time of year is just perfect. We’ve been eating a lot of corn lately (mostly cooked, but I have plans of grilling it one of these days) and whenever we can, we make the cream cheese tart with tomatoes and other veggies that I posted last week.
Tomorrow I’m meeting my dear friends from Story On A Plate blog and we’ll prepare something sweet with plums. I love Kristina and Mateja, the girls behind the blog. Both so creative and the nicest people. But I’ll let you know more about what we’ll be making next week. Make sure you subscribe, so you don’t miss this!
Let’s focus on this beautiful soup…
We’re growing fennel for the first time this year and honestly, I can’t believe we haven’t tried it before. They are so easy to grow and do I need to mention how pretty they look in the garden?
I’m not a huge fan of raw fennel, but I love it when it’s either cooked or roasted. It loses its strong anise-like taste and becomes very sweet, perfect for a late Sumer soup.
We also grow lots of green leafy veggies including chard. I love how these match the sweet fennel with their earthy flavors. If you don’t have chard on hand, you can replace it with spinach or arugula.
A quick story…
After I made this soup, I gave it to my two-year-old son to try for dinner. He ate the whole bowl. I cooked fish and some potatoes to eat after the soup (which he absolutely loves). Instead of eating potatoes and fish, he asked me to pour him more soup. He ate three full bowls of this soup!
It’s either the soup or I’m lucky to have a kid who loves veggies. I’d like to think it’s both 🙂
Have a great Wednesday everyone!
Creamy Chard And Fennel Soup
- 1 medium-size fennel bulb
- 1 small onion
- 200 g chard (about 5 cups whole leaves)
- 1 medium-size potato
- 2 cups boiling water
- 1/4 cup heavy cream
- salt and pepper to taste
- seeds for garnish (pumpkin seeds, sesame seeds…)
- olive oil for cooking and garnish
Clean the fennel bulb to remove dirt and cut in quarters lengthwise. Thinly slice each quarter.
Peel and cut the onion in half and slice thinly.
Peel and wash the potatoes. Cut into 1 cm (1/2 inch) cubes and leave to rest in cold water.
Wash the chard. If there are any bigger leaves, cut away the stems. You'll be cooking those separately.
Add a tablespoon of olive oil to a hot pan and add sliced onions and fennel. Sauté for 10 minutes or until they turn golden. Make sure to stir now and then to prevent burning.
Drain the potatoes and add them to the fennel and onions. Add the separate stalks from the chard at his point too. Add boiling water and cover the pan. Reduce the heat to low and let cook for 10 minutes or until the potato is fork-tender.
Add the rest of the chard, cover and cook for two to three minutes. Remove from the heat and pour everything in a blender. Add heavy cream, salt, and pepper and blend until the soup is smooth and silky. Add more boiling water if necessary.
Garnish with some olive oil, heavy cream, and seeds. Serve warm.