Sous Vide Cream of Fennel Soup with Bacon

(41)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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Fennel isn’t usually the star of a dish, but in this sous vide cream of fennel soup, it is. This creamy soup is full of flavor, thanks to chicken stock, spices, and of course, some crispy bacon. Like most soups, this one is better after a night in the refrigerator and will hold for up to three days. NOTE: Must love fennel!
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Ingredients for 6

  • 1 fennel bulb, cut into medium dice

  • 1 leek, white parts only, cut into medium dice

  • 1 cup peeled and finely diced Russet potatoes

  • 1 cup celery, medium dice

  • 1 cup chicken stock

  • 1 cup heavy cream

  • 2 tablespoons butter

  • 2 teaspoons kosher salt

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cardamom

  • 1 teaspoon ground white pepper

  • 1 bay leaf

  • 6 bacon, cooked until crisp and crumbled, for garnish

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180ºF (82ºC).

  • Step 2

    Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 1/2 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Discard the bay leaf. Transfer entire contents of the bag to a blender and puree until smooth, about 2 minutes. Serve with crumbled bacon.

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180 F / 82.2 C Recipe Temp
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