Fennel Soup with Anise-Flavored Shrimp
Fennel Soup with Anise-Flavored Shrimp paired with Sauvignon Blanc
Serves 6
INGREDIENTS:
Shrimp:
18 medium shrimp (12 oz) shelled & deveined
3 Tbsp dry Sauvignon Blanc or other dry white wine
2 Tbsp minced fresh mint
3 tsp sesame chili oil
1 tsp fennel seeds, tasted and ground
1 tsp minced garlic
1/4 tsp kosher salt
Pinch of freshly ground pepper
Soup:
1/4 cup olive oil
2 lbs fennel bulbs (3 bulbs), cored & chopped (fronds reserved)
1 1/2 large yellow onions, chopped
2 cloves garlic, minced
2 Tbsp minced fresh thyme (or 1 Tbsp dried)
2 tsp fennel seed, ground
1 cup dry white wine
6 cups low-sodium vegetable or chicken stock
1 cup sour cream
Kosher salt and freshly ground pepper
Prepare the shrimp by combining all the ingredients in a bowl, cover and refrigerate for at least 30 minutes. Prepare the soup by heating the oil over medium heat in a large soup pot. Add the next 5 ingredients (through the fennel seed) and sauté about 12-14 minutes until chopped fennel softens. Add the wine and bring to a boil. Then turn down to a simmer for 3-4 minutes. Add stock and bring to a boil again. Reduce heat to simmer, cover and cook for 20 minutes. Pureé the soup and sour cream in a blender or food processor. Season with salt and pepper. Refrigerate if serving as the cold soup option. Cook the shrimp in a large sauté pan over high heat, stirring constantly until pink for 1-2 minutes. Serve the soup hot or cold and arrange 3 shrimp crisscrossed in the center of the soup then sprinkle a few fronds on top for garnish.
Fennel is a seasonally fall vegetable that also makes a great side dish for roasted meats.
Recipe reproduced from The Wine Lover Cooks with Wine.
