Silky, slightly sweet soup with gentle anise notes from roasted fennel and ripe pear. Caramelized edges add savory depth while a splash of lemon keeps the finish bright. Serve warm as an elegant starter or alongside a crusty loaf for a light weeknight supper. Garnish with toasted hazelnuts for crunchy contrast and a drizzle of olive oil to finish.
Ingredients
- Pears (ripe but firm) — 3 medium, cored and quartered
- Fennel bulbs — 2 medium, trimmed and sliced (reserve fronds)
- Yellow onion — 1 medium, chopped
- Garlic — 2 cloves, smashed
- Olive oil — 3 tbsp, divided
- Unsalted butter — 1 tbsp (optional)
- Fresh thyme — 1 tsp leaves (or 1/2 tsp dried)
- Vegetable or chicken stock — 4 cups (1 L)
- Heavy cream or crème fraîche — 1/4 cup (optional for richness)
- Fresh lemon juice — 1 tbsp
- Salt and freshly ground black pepper — to taste
- Toasted hazelnuts — 1/3 cup, chopped
- Fennel fronds — small handful for garnis
Instructions
- Preheat oven to 425°F (220°C). On a rimmed baking sheet toss sliced fennel and pear quarters with 1 tbsp olive oil, a pinch of salt and pepper; spread in a single layer.
- Roast until edges are caramelized, about 25–30 minutes, turning once halfway through. Remove from oven and set aside.
- Meanwhile, heat remaining 2 tbsp olive oil and butter in a medium pot over medium heat. Add chopped onion and saut e9 until translucent, about 6–8 minutes. Add garlic and thyme and cook 1 minute more.
- Add the roasted fennel and pears to the pot, pour in the stock, and bring to a gentle simmer. Cook 8–10 minutes to meld flavors.
- Use an immersion blender to pur e9e the soup until silky and smooth, or transfer in batches to a blender (venting carefully). Return to low heat.
- Stir in cream if using and lemon juice. Adjust seasoning with salt and pepper; thin with extra stock if too thick and warm through without boiling.
- Toast hazelnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; chop roughly. Ladle soup into bowls, scatter hazelnuts and fennel fronds on top, and finish with a light drizzle of olive oil.
- Reheat gently if making ahead; refrigerate up to 3 days or freeze in portions for up to 2 months.
Tips or Variations
- For a dairy-free version omit butter and cream, using extra olive oil and a splash of full-fat coconut milk if desired.
- Swap pears for firm apples (Granny Smith or Honeycrisp) for a tarter finish, or add a pinch of smoked paprika for warmth.
