Fennel & Lemon Soup

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    50mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    810

Comforting but bright and refreshing with flavors of fennel and lemon. To add even more color and flavor, top with gremolata or chopped herbs as a garnish.

recipe updated Feb 8, 2019

Ingredients

  • Extra virgin olive oil icon
    Extra virgin olive oil
    89ml
  • Onion icon
    Onion
    140g
  • Fennel bulb icon
    Fennel bulb
    250g
  • Potato icon
    Potato
    173g
  • Lemon icon
    Lemon
    58g
  • Vegetable stock icon
    Vegetable stock
    900ml
  • Garlic clove icon
    Garlic clove
    6g
  • Lemon zest icon
    Lemon zest
    58g
  • Fresh parsley icon
    Fresh parsley
    15g
  • Black olives icon
    Black olives
    160g
  • Salt & pepper icon
    Salt & pepper
    as needed

Tools

  • kCook icon Stick blender
  • kCook icon Small bowl
  • kCook icon Saucepan

Step preview

  1. Prep and set aside onion: chopped
  2. Prep and set aside potato: diced
  3. Prep and set aside lemon: juice of & zest of
  4. Prep and set aside garlic clove: finely chopped
  5. Prep and set aside black olives: pitted & chopped
  6. Get a clean saucepan
  7. Add extra virgin olive oil
  8. Add prepared onion
  9. Cook in frying pan until softened - 10 min, medium heat
  10. Add finely sliced fennel bulb
  11. Add prepared potato
  12. Add prepared lemon
  13. Cook until softened - 5 min
  14. Add vegetable stock
  15. Boil
  16. Reduce until simmering and cover - 15 min
  17. Get a clean small bowl
  18. Add prepared garlic clove
  19. Add lemon zest
  20. Add fresh parsley
  21. Add prepared black olives
  22. Mix with tablespoon until well combined
  23. Cover with foil then set aside
  24. Blend soup with stick blender until smooth
  25. Strain with sieve
  26. Season with salt & pepper
  27. Serve
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