Fennel and Onion Soup

I looked in my Eco fresh drawer of my fridge and saw a bulb of fennel. I planned some kind of fish fondue for the second day of the New Year. But I only bought frozen fish and was not in the mood to set it out to thaw. The fish is still in the freezer and an other option was needed for the fennel bulb.

Many recipes are going in the oven roasted direction. Some with cheese, others with pasta. Then I stumbled over a humble soup.

Slow caramelizing onions and fennel in a pan. It does take a while. But the result is very tasty. 

The caramelized veggies are added to a good stock with a bit of cream and blended  to a smooth perfection.

Cornbread toasted in butter as an added ingredient.

Recipe for 2:

1 fennel bulb, 3 yellow onions, 2 spring onions, 2 Chinese garlic bulbs, 2 bay leaves 

50 g butter, 1/ 2 tsp dried thyme, salt and pepper, 1 tbsp brown sugar, 2 tbsp white vinegar

500 ml chicken stock, 100 ml double cream

Cornbread and butter

Cut the veggies in strips. Use a wide pan and get the butter up to foam. Toss in all veggies and the bay leaves. Give them 10 min  m3dium high heat and stir often. Season with salt, pepper and thyme. Put on a lid and reduce the heat. After 15 min stir, cook 15 min more, stir and cook 15 min more. Add sugar and let it caramelize. Add vinegar.

In a small pot heat up chicken stock and cream. Use a strong blender and bring veggies and soup together.

In the empty pan toast the cornbread in some butter.