Venkelsoep Michelinsterchef Dennis van den Beld Het Roode Koper

Fennel soup with Dutch shrimp

Michelin star chef Dennis van den Beld shares his recipe for a delicious fennel soup that you can cook at home. Here are the ingredients when preparing the soup as a festive appetizer for 4 people:

fennel Soup
1 kg of fennel
110 gr shallot
5 g star anise
10 g fennel seeds
50 ml Pernod
25 ml of white wine
1 liter of water
0.5 liters of milk
0.5 liters of cream
30 gr salt

Filo cracker
2 sheets of phyllo dough
50 gr of melted butter
200 gr Gruyère cheese or Parmesan cheese

Fresh cream of tarragon
250 grams of fresh cream
½ bunch of tarragon
some salt and pepper

1 green apple with peel
spoon of fresh cream
some salt and pepper

150 gr Dutch shrimps

To present the soup:
green twigs of the fennel
edible flowers

Preparation method

fennel Soup
Cut the fennel and shallot into small pieces.
Put a dash of oil in a large pan and fry the pieces of fennel and shallot.
Add the fennel seeds and star anise.
After 5 minutes of baking, quench this with the Pernod and the white wine.
Reduce the heat to low and add water, cream and milk. Let it simmer for 15 minutes.
After 15 minutes, add the salt and puree the soup with a hand blender to a nice smooth soup.
The soup is now ready to eat. Let the soup rest until ready to serve and serve. Then the soup is heated again.

Filo cracker
Preheat oven to 170 degrees.
Thaw two sheets of phyllo dough.
Brush the sheets of phyllo dough with the melted butter and grate a layer of Gruyere cheese over it.
Repeat this one more time.
Press this down well and cut out four pieces in a shape of your choice.
Bake the phyllo dough on waxed paper in the preheated oven for 8 to 10 minutes. Keep an eye out for it not to burn.

Dragon fresh cream
Put the fresh cream in a small bowl.
Cut the tarragon very small and stir it into the fresh cream.
Season with salt and pepper.

Cut the apple into small cubes.
Add a spoonful of the tarragon cream and mix well.
Season with salt and pepper.

The layout and serving
Spoon the apple salad into the center of a deep plate.
Put some Dutch shrimps on top and decorate with some sprigs of fennel, tarragon and flowers.
Warm the soup.
Put the tarragon cream on the filo cracker and make beautiful with some Dutch shrimps, sprigs of fennel, tarragon and flowers. Serve this next to the soup.
Froth the soup with the hand blender and put this foam a little on the apple salad.
Put the rest of the soup in a nice jug and serve it at the table.

Enjoy your meal!

the ingredients