Fennel and Spinach Soup with Roasted Pepper Yogurt

  • jeichert1980 Posted: 01/30/11
    Worthy of a Special Occasion

    Unlike the other posters, I did not like this recipe at all. You definitely need more fennel than is specified. The only thing that saved this recipe was the red pepper yogurt and the beautiful presentation. I was particularly disappointed because I love the flavor of fennel. I will not try this recipe again.

  • Monica3 Posted: 12/08/10
    Worthy of a Special Occasion

    This was super delicious! I followed the recipe exactly. Like the previous poster mentioned, I did not get four cups of chopped fennel from two bulbs. But, it was enough anyway. I chopped vegetables coarsely and used my hand blender to blend the soup; it was ready in 20 minutes.It makes a nice, light dinner. Word to the wise: I am not sure if the soup would earn five stars without the red pepper yogurt.

  • LaurenT30 Posted: 11/27/10
    Worthy of a Special Occasion

    Fantastic! This is pretty quick and easy to make as soups go, especially if you use the food processor to do most of the chopping. I followed the recipe exactly except I increased the amount of spinach and red peppers in order to intensify those flavors. Two large fennel bulbs do NOT create 4 cups of chopped fennel (!!) but I used the two bulbs I had and it turned out fine. Both the soup and yogurt are very elegant and highlight subtle vegetable flavors. Plus the bright green and bright pink/red color look gorgeous together.

  • PetuniaPig Posted: 01/18/11
    Worthy of a Special Occasion

    Very Good - definitely a keeper! As another has said, the red pepper sauce is the icing on the cake. I probably added much more spinach than called for and also added a pinch of salt to the red pepper sauce. Not only does it taste great it makes a beautiful presentation.

  • Slowfoodie Posted: 09/01/11
    Worthy of a Special Occasion

    This was a delicious soup! My whole family loved it, including 9-year-old and 13-year-old kids. One observation: we all remarked that we could not taste the fennel at all while the soup was hot or warm. I later tasted the leftovers, and the fennel flavour was hugely apparent. So maybe if you love the taste of fennel, serve this soup at room temp or chilled.

  • meb1972 Posted: 10/06/11
    Worthy of a Special Occasion

    I think this soup COULD be good. It did not seem flavorful enough to me. I am just getting into cooking so I didn't want to tinker with it too much. As others have said, the red pepper yogurt saved it. It is just ok and I probably wouldnt make it again

  • amschaff Posted: 01/14/12
    Worthy of a Special Occasion

    On point!! Add about 1 1/2 tsp of garlic powder, cook a little slower/longer on a lower heat and serve over rice and crumble some bacon on it <3 perfect

advertisement

More From Cooking Light