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–+ servings
Fennel cream soup in a bowl.
Print Recipe
5 from 2 votes

Basic Fennel Cream

A delicate savory sauce that has many uses as a bed for shrimp, scallops and ravioli.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Dish
Cuisine: American, Italian
Servings: 4 servings
Calories: 177kcal
Author: Carolyn Hetke

Ingredients

  • 1 bulb fresh fennel white part only, stalks trimmed off
  • 2 cups 10% cream
  • ½ teaspoon salt

Instructions

Fennel Cream

  • Finely slice fennel bulb. Cover bulb slices in a saucepan with the cream/milk mixture and salt. Simmer about 15 minutes until fennel is soft.
  • Transfer fennel and the cream mixture to a food processor or blender and puree. Taste and adjust seasoning if needed. Keep warm or reheat gently in the microwave.

Pasta Sauce

  • Add 200 grams of grated Emmental cheese to the basic fennel cream. Warm through and serve over Butternut Squash Ravioli.
    Fennel cream ravioli in a dish.

Fennel Cream Soup

  • Add 200 grams of grated Emmental cheese to the basic fennel cream. Add chicken or vegetable broth the the fennel cream on a 1:1 ratio. Warm through and serve with crusty bread.
    fennel-cream-soup

Seafood Sauce

  • Pour basic sauce over fish fillets such as cod, tilapia or salmon and bake according to fish directions.

Notes

Notes:  Nutrition is for Basic Fennel Cream Sauce only.

Nutrition

Calories: 177kcal | Carbohydrates: 9g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 42mg | Sodium: 395mg | Potassium: 402mg | Fiber: 2g | Sugar: 7g | Vitamin A: 507IU | Vitamin C: 8mg | Calcium: 158mg | Iron: 0.5mg