In a medium pot over medium heat, melt butter. Stir in onions and salt. Cook, stirring occasionally, until onions are translucent and just starting to have some color, about 6 minutes. Add fennel ...

Add the fennel and apple, and season with salt and pepper. Cook for a few minutes before adding the fennel seeds and stock, bring to a boil, and simmer for 30 minutes. Add thyme and season to ...

Check the seasoning and serve with a swirl of cream and some fennel fronds sprinkled on top of each bowl. Peel the onion and parsnips. Chop finely, together with the fennel bulbs and celery ...

Heat the butter in a pan, add the onion, fennel and leeks and fry gently ... heat and allow to cool slightly. Pour the soup into a blender. Add the cream, half of the chives and the lemon juice.

As much as I preach about the benefits of following recipes as written, this is my edict to not skip the last step. And if — or rather when — you make this Cabbage, Fennel and White Bean Soup, don’t ...

For those who like raw fennel, try mixing thin slices into a green salad or shredding it with citrus fruit. Fennel is excellent for making soup or it can be poached, steamed or briefly boiled.

First, make the tomato soup. Place the olive oil in a saucepan ... until the tomatoes are melted through the sauce. Add the cream and boil for 3 minutes, then take off the heat.