Fennel Soup


Fennel Soup

Course 2. Soup
Keyword Soup
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4


  • 1 pkg (454g) Pelmen Foods Pelmeni
  • 4 tbsp unsalted butter
  • 1 large onion finely chopped
  • 2 garlic cloves minced
  • 1 fennel bulb trimmed & thinly sliced (reserve Fennel fronds for garnish)
  • Salt and fresh ground pepper
  • 5 cups vegetable broth
  • 1/4 cup fresh lemon juice
  • 1/4 cup Italian flat leaf parsley

Possible Toppings:

  • Sour cream
  • Cilantro
  • Chives
  • Crème Fraiche
  • Greek yogurt


  • 1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and set aside.
    2. In a large pot over medium heat, melt butter, add onions and garlic. Sautee onions and garlic for 5-6 minutes until onions turn lightly golden.
    3. Add fennel and season with salt and pepper. Cook for another 5 minutes until fennel has softened.
    4. Bring soup to a bowl, reduce heat to low and simmer for 5 mins.
    5. Turn off heat, add perogies, lemon juice, parsley and stir.
    6. Divide in soup bowls and garnish with fennel fronds.