Caramelized Fennel Soup with Crispy Shallots
Ingredients
FOR THE CRISPY SHALLOTS
- Vegetable oil, for frying
- 2 large shallots, sliced into thin rounds
- ½ cup all-purpose flour
FOR THE SOUP:
- 2 tablespoons butter
- ¼ cup extra virgin olive oil
- 2 large fennel bulbs, sliced thinly and washed and dried thoroughly
- ½ cup dry white wine
- 4 large yukon gold potatoes, cut into chunks
- 2 cups vegetable or chicken broth
- Kosher salt
- Freshly ground black pepper
- Crispy Shallots, for serving, recipe follows
- Fennel fronds, for garnish
- Smoked flake sea salt, for garnish
Instructions
- MAKE THE CRISPY SHALLOTS. In a small saucepan, over medium-high heat, bring the oil to 350-degrees.
- Meanwhile, dredge the shallots in the flour, shaking off any excess.
- Fry until crispy and golden brown, about 1 minute.
- Drain on a paper towel-lined plate until ready to use.
- MAKE THE SOUP. In a medium-sized, heavy-bottomed pot, melt the butter in the olive oil over medium-high heat.
- Add the fennel and cook, stirring often, until the fennel is caramelized, about 20 minutes.
- Deglaze the pan with the wine and continue to cook until reduced by half.
- Add the potatoes, and broth. Add some water, but only enough to make sure the potatoes are submerged.
- Cook, covered, over medium heat, until the potatoes are extremely tender. Remove from the heat.
- Using an immersion blender, puree the vegetables until smooth, adding more water, as necessary to achieve the desired consistency; the soup should be smooth and velvety, but not runny.
- Season with salt and pepper, to taste.
- Serve in small bowls. Top with crispy shallots and garnish fennel fronds, and smoked flake sea salt.
Notes
If you do not have an immersion blender, you can puree the soup, in batches, using a standard blender.
The soup can be made up to 5 days in advance. Add water to thin it out after refrigeration.
The soup can be made up to 5 days in advance. Add water to thin it out after refrigeration.