Delicate Saffron and Fennel Soup Recipe

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

If you’re in the mood for a unique and aromatic experience, this Saffron and Fennel Soup will surely delight your senses. As one of the standout specialty soups, it combines the earthy flavors of fennel with the luxurious essence of saffron, creating a dish that feels both elegant and comforting.

Imagine a warm bowl of this golden soup, infused with fragrant spices that transport you to a Mediterranean kitchen. It’s not just a meal; it’s an experience that will make your taste buds sing and your heart smile.

A Unique Take on Specialty Soups

A bowl of saffron and fennel soup garnished with fennel fronds next to a slice of rustic bread.

This Saffron and Fennel Soup is a silky blend of sautéed fennel, onions, and potatoes, simmered with aromatic spices and finished with a touch of cream. The result is a soup that’s both light yet satisfying, with a slightly sweet, anise-like flavor from the fennel, complemented by the floral notes of saffron.

Ingredients

2 large fennel bulbs, trimmed and chopped
1 medium onion, chopped
2 medium potatoes, peeled and diced
3 tablespoons olive oil
4 cups vegetable or chicken broth
1/4 teaspoon saffron threads
1/2 cup heavy cream
Salt and pepper to taste
Fresh fennel fronds for garnish

Instructions

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped fennel and onion, cooking until soft and translucent (about 5-7 minutes).
Add Potatoes and Broth: Stir in the diced potatoes and broth. Bring to a boil, then reduce to a simmer. Add the saffron threads and cook for 20 minutes, or until the potatoes are tender.
Blend the Soup: Using an immersion blender, puree the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.
Finish with Cream: Stir in the heavy cream, and season with salt and pepper to taste. Heat gently without boiling.
Serve: Ladle the soup into bowls and garnish with fresh fennel fronds. Serve warm, ideal with crusty bread.