Fennel-Pear Soup

Fennel-Pear Soup



  • 3 bulbs (fresh fennel, halved, cores removed, and sliced)
  • 2 onions (medium, peeled and sliced)
  • 4 pears (medium, peeled, cored, and diced)
  • 3 tbsps olive oil (or butter)
  • ground black pepper (salt and freshly)
  • salt (and freshly ground black pepper)
  • 2 bay leaves
  • 1 cup cider (250ml sparkling, see headnote)
  • 5 cups water
Total Time
40 min


1. Heat the olive oil or butter in a large pot or Dutch oven. Add the fennel and onions. Season them with salt and pepper, cover, and let cook for about ten minutes, lifting the lid and stirring every few minutes, until the fennel and onions are cooked through.

2. Add the pear pieces and cook for another few minutes, until they’re soft and tender.

3. Pour in the cider and the water, and add the bay leaves, then cover and let cook until the liquid comes to a boil. Reduce heat and let cook over low heat with the lid ajar for 5 to 10 minutes.

4. Pluck out the bay leaves, then blend the soup; if using a stand blender, let the soup cool down until it’s tepid before blending, or use an immersion blender.

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Nutrition Facts

Amount Per Serving
Calories 230 Calories from Fat 90
% Daily Value *
Total Fat 10g 15%
Saturated Fat 1.5g 8%
Trans Fat
Cholesterol 0mg 0%
Sodium 1960mg 82%
Potassium 280mg 8%
Total Carbohydrate 36g 12%
Dietary Fiber 6g 24%
Sugars 25g
Protein less than 1g
Vitamin A 2%
Vitamin C 20%
Calcium 4%
Iron 2%
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