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Fennel Soup with Shrimp & Tomatoes

From Our Kitchen


3 medium fennel bulbs, discard stems, core,
and roughly chop
5-6 russet potatoes, peeled and chopped
2 medium yellow onions, chopped
15 shrimp
½ cup grape tomatoes, halved
1 tsp. garlic, chopped
2 Tbsp. chives, chopped
½ cup white wine
2 Tbsp. olive oil
salt and pepper


Heat 2 Tbs. olive oil in a soup pot over medium heat. Add fennel and onions and cook until soft about 8-9 minutes. Add potato, chicken stock and a pinch of salt and pepper. Simmer until vegetables are tender about 25 minutes. Puree. Add cream and adjust seasoning. Add 2 Tbs. olive oil to a large saute pan over medium high heat. Add garlic and cook for 10 seconds. Add shrimp and cook for 30 seconds. Add tomatoes and cook for 30 seconds. Add wine and cook until almost gone. Remove from heat and adjust seasoning. Pour soup into bowls garnish with shrimp and tomatoes. Sprinkle chives on top.

Serves 5-6