Roasted Fennel Black Garlic Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A velvety roasted fennel and carrot soup enriched with half-and-half and flavored with black garlic, ginger, and a hint of pernod. Cozy and sophisticated, ideal for a light meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 large fennel bulbs (chopped - save the fronds to garnish)
- 2 medium carrots (chopped)
- 1 medium onion (chopped)
- 3 inch piece ginger (cut into t few pieces)
- 4 cloves garlic (smashed with the side of your knife)
- 1 tablespoon olive oil
- 1 teaspoon EACH: sea salt and pepper
- 2 black garlic cloves
- ½ teaspoon ground fennel seeds
- 4 cups chicken or vegetable stock
- ½ cup Pernod (an anise-flavored liqueur)
- 2 cups half and half cream
- 3 black garlic cloves
- 2 tablespoons water
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 499mg
- Total sugar
- 28g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 983mg
- Calcium
- 215mg
- Iron
- 0.93mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 499MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.