Spring onion & fennel soup
Prep time
Cook time
Total time
A light, creamy soup redolent of spring with white root veg of fennel and spring onion with fennel seeds to top. Serves 3-4.
Recipe type: soup, light lunch, supper
Cuisine: Mediterranean
Serves: 3-4 servings
  • 1 large bunch of spring onions*
  • 2 fennel bulbs, retain tops for some garnish
  • 3 leeks
  • 1 small chunk of Parmesan rind (if desired)
  • 1 ltr water
  • 100ml single cream (if desired)
  • 2 tsbp extra virgin olive oil
  • 2 knobs of butter
  • fresh-ground black pepper
  • Sea salt
  1. Remove and discard the outer skins and roots of all the vegetables. Slice up the vegetables finely. Heat a heavy-based, deep pan over a medium heat and add the olive oil and butter. Toss in the sliced vegetables, give a good stir, add a pinch of sea salt and some pepper. Toss in a small piece of Parmesan rind. This adds a touch more depth of flavour. Reduce heat to low and cover so the vegetables sweat soft (around 10-15 minutes). Check from time to time to stir and to ensure they don’t brown or burn. The roots need to remain white and green but softened and slightly translucent.
  2. When ready, add the water and bring to a simmer for around 10 minutes. Remove from heat and remove the Parmesan rind. Allow to cool a little and then blend completely until smooth and velvety. Add a little cream at blending stage, if you like or if the soup is too thick, water down a bit. Return to the pan over a low-medium heat to reheat a bit. Serve topped with a few fennel seeds and fronds and a drizzle of olive oil.
  3. * We have very large spring onion bulbs in Malta, so you may need two bunches if you find smaller, slim onions. Alternatively, use more leeks.
Recipe by The Red Bistro at http://theredbistro.com/2013/02/09/spring-onion-and-fennel-soup/