Southern Blenders would not be complete without some recipes of some amazing Southern inspired cuisine!  Welcome guest Blogger for Southern Blenders,  Fabi  Fajardo from Barcelona Spain and her amazing Fennel Soup!!!  You can check out Fabi on her page at “Look What I Cooked Today” and you can follow her on facebook!! ….  Enjoy!


This recipe came up when I was preparing the family meal at Eleven Madison Park in NYC.  We had a lot of fennel to use because one of our dishes we were plating with the heart of the fennel, so we kept only the hearts and the rest was just a waste. So we had at least 10 pounds of it and I decide to prepared a cream based soup with one of my favorite recipes, cauliflower cream. I change the cauliflower for the fennel and it was amazing. it became number two of my top 5. I’m a big fan of soups. number one is artichokes, but I’ll gave you that one next time! 

-4 Fennels

-1 Sweet Onion

-2 Garlic Cloves 

-1/2 oz. Cilantro 

-1/4. Stick of Salted Butter

-1 tsp Olive Oil

-Salt to Taste

-Pepper to Taste 

-4 cups of Chicken Broth 


-12 baby shrimp

-1 lime

-1 orange

-Cilantro, Salt, Pepper

People always ask me if I use heavy cream in my soups but I don’t, in fact I don’t like heavy cream soups at all!  It can change the original texture and flavor of the soup and then it becomes an unhealthy meal so I prefer to keep it all natural with the original taste of the veggie. 

Cut the onion and the fennel very thin and add to the pan with the butter and olive oil at medium heat,  don’t over heat it. Add the garlic, salt and pepper and when it is cooked, add the broth and cook over 20 min. Add cilantro and cook for another 2 minutes and then turn off the heat and let the soup rest for a while, at least 20 min. You can add more broth or water or you can keep the broth on the side to make it less liquid. remember to check the seasoning at the end (add salt & pepper if needed) especially if you added water. 

Now on to the “Optional” shrimp…. In a ziplock bag add the juice of the lime and orange, peel the shrimps and add it inside the bag, add some salt and pepper and cilantro. Let the shrimps to marinate for 30 min. after that, add the juice in a sauce pan with 1/2 cup of water to boil. Cook the shrimp in the juice for 20 seconds. You can plate it as I did below! I put the shrimps on the plate with some spring onion and eatable flowers. It’s so elegant and pretty. Try it!!