Velvety Aniseed Soup with Orange - River Cottage

Name: Velvety Aniseed Soup with Orange - River Cottage
Ingredients: 30g butter; 1 tablespoon rapeseed or olive oil; 4 shallots, or 1 medium onion, sliced; 3 large fennel bulbs (about 750g), trimmed and sliced (any feathery fronds reserved); ¼ large celeriac (about 250g, untrimmed), peeled and cubed; Finely grated zest of 1 orange; About 500ml vegetable stock; Sea salt and freshly ground black pepper; 4–6 tablespoons crème fraîche, to finish

rivercottage.net

This velvety soup features gentle anise notes and warmth from orange zest, finished with rich crème fraîche for a perfectly balanced dish.

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Ingredients

30g butter
1 tablespoon rapeseed or olive oil
4 shallots, or 1 medium onion, sliced
3 large fennel bulbs (about 750g), trimmed and sliced (any feathery fronds reserved)
¼ large celeriac (about 250g, untrimmed), peeled and cubed
Finely grated zest of 1 orange
About 500ml vegetable stock
Sea salt and freshly ground black pepper
4–6 tablespoons crème fraîche, to finish