Making soup is one of my most satisfying cooking activities and it is something that I do often. Most of the soups that I make start the same way with a mirepoix, which quite simply is a mixture of onion, carrot and celery. This particular soup, Cream of Fennel and Gruyere Soup with Sherry is unique in that it only includes two vegetables, and has a subtle flavour with a silky bisque-like texture.
This versatile soup can be served hot, warm, room temperature or cold in vichyssoise style. It can be made ahead and refrigerated. For longer storage, I freeze the soup base in FoodSaver pouches and add the cream and cheese when the soup is thawed and rewarmed for serving.
This is a Fennel Bulb – a delicious vegetable that provides completely different flavours when eaten raw, cooked, or roasted
…
