Fennel, Chorizo And Tarragon Soup
20m prep 35m cook 55m ready
A creamy soup with fennel, chorizo, and tarragon, finished with a touch of lime. The chorizo adds a smoky depth, while the tarragon and lime brighten the flavors.
Ingredients
- 2 tbsp olive oil
- 1 onion finely chopped
- 2 clove garlic crushed
- 3 medium fennel bulbs cored and chopped
- 2 9/14 oz chorizo skinned and chopped
- 4 3/13 cups chicken stock
- 13 8/15 tbsp double cream
- 1 lime juice of
- 2 tbsp fresh tarragon chopped
- sea salt
- white pepper
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 120 mg
- Iron: 1.85 mg
- Magnesium: 31.4 mg
- Phosphorus: 166 mg
- Potassium: 640 mg
- Zinc: 1.34 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 tbsp olive oil
- 4 3/13 cups chicken stock
- 13 8/15 tbsp double cream
- sea salt
- white pepper
Prepare
- 1 onion, finely chopped
- Crush 2 clove garlic
- 3 medium fennel bulbs, cored and chopped
- 2 9/14 oz chorizo, skinned and chopped
- 1 lime, juice of
- Chop 2 tbsp fresh tarragon
Let's Cook
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Step 1.
Heat the olive oil in a large saucepan over low heat. Add the finely chopped onion, crushed garlic, and chopped fennel bulbs. Cook for 2–3 minutes, stirring occasionally, until softened but not colored.
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Step 2.
Add the chopped chorizo and chicken stock to the saucepan. Increase the heat to high and bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
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Step 3.
While the soup simmers, prepare the garnish: slice a few extra chorizo rounds and pick a few fresh tarragon leaves.
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Step 4.
After 30 minutes, remove the saucepan from the heat. Stir in the cream, lime juice, and chopped tarragon. Use an immersion blender or transfer the soup in batches to a food processor to blend until smooth.
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Step 5.
Season the blended soup to taste with salt and white pepper. Pass the soup through a fine sieve into a clean pot or bowl, pressing on the solids to extract as much liquid as possible.
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Step 6.
Ladle the soup into bowls. Garnish each bowl with a couple of chorizo slices and a few fresh tarragon leaves. Serve immediately.
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