Bethany Kehdy

A Champion of Middle Eastern Food & Recipes

Cream of Fennel Soup with Flaked Cod & Tarragon

Cream of Fennel Soup

Cream of Fennel Soup

We’ve been enjoying this soup for about two months now and we’re still not bored of it. It’s so delicious and a fantastic option for those of you looking to lighten up after the holidays. I enjoy fennel any way it comes but turning it into a warming soup as the snow tumbles outside, is the perfect cure for the winter blues.

Adding flakes of white fish like cod makes it even more fulfilling and a perfect way to end the day while still keeping your cooking time under 25 minutes. I added tarragon as I do love the aniseed undertones and along with fennel, they are the perfect compliment to fish.

Cream of Fennel Soup

Cream of Fennel Soup with Flaked Cod & Tarragon
Cook time
Total time
Serves: Serves 4
  • 2 small shallots or 2 small leeks- medium chop
  • 2 fennel- medium chop
  • 4 garlic bulbs
  • 60ml (1/4cup) Arak/Pernod/Ouzo
  • 1 bay leaf
  • 500ml (17 oz) vegetable stock
  • 60ml (1/4cup) cream
  • 1 tablespoon of butter
  • 450g (1lb) white fish like cod or haddock
  • fresh tarragon for sprinkling
  • 15ml (1 tbsp) olive oil
  • salt and pepper
  1. Pre-heat the oven to 350F/160C/3G. Add butter to a deep pot and melt over medium flame. Add the shallots or leeks and sweat (cover the pot) for about 2-3 minutes, stirring occasionally.
  2. Now add the pernod/arak/ouzo and let it evaporate about 1 minute.
  3. Next, add the fennel and the garlic and sweat for a further minute. Add the stock and bring to a boil. Lower the flame, cover and let simmer for about 15 minutes or till the fennel is very tender.
  4. Once youโ€™ve added the stock to the soup, prep the fish by adding salt, olive oil and then sprinkling with the fresh tarragon. Pop into the oven and cook for about 15 minute. The general rule of thumb for cooking fish is 10 minutes of cooking per 1inch of thickness measured from itโ€™s thickest point or Centre.
  5. Once the fennel is tender, turn off flame and remove the bay leaf. Using a hand blender, puree the ingredients until the soup has reached a very smooth consistency.
  6. Now add the cream and give it another whiz till all incorporated.
  7. By now the fish should be cooked. Remove the fish from the oven and flake it.
  8. Spoon the soup into bowls. Top the soup with the cod flakes and tarragon. serve with bread and enjoy!

18 thoughts on “Cream of Fennel Soup with Flaked Cod & Tarragon

  1. wow, that looks so yummy! I’m really into soups these days and I too love fennel in any form so will be trying this for sure. stay warm!

  2. Wow, Beth, this is beautiful! I adore fennel and this is a great and original way to serve it and the perfect winter meal for me. I love this recipe!

  3. Delicious……:-) It is the perfect weather for the aniseed sweetness of fennel. This weekend, I plan to make cream of fennel soup with nero gnocchi!!! And I also found some Pomegranate molasses!!!!!!

  4. I’ve always been a fan of soups enhanced by fish, from chowders to salmon stew. Adding the texture of cod to the distinct flavors of fennel and tarragon is a nice touch!

  5. yup, this is definitely what I need now when it’s freezing outside and I just saved myself from turning into an ice block by turning up the heating. ๐Ÿ™‚ Beautiful beth! Love the colour of it, matches the snow outside. x

  6. Beth
    I am going to add you to my blogroll as soon as I get my wits back, I am still pretty jetlagged. Hey this is a great recipe and the photos are fabulous, always!
    I am giving away some freebies from Kamal Mouzawak fyi
    Take care
    PS: you guessed right, it was in Adma!

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