My F&W
quick save (...)

Fresh Fennel Soup

  • SERVINGS: 4
  • FAST
  1. 1 tablespoon unsalted butter
  2. 1 small onion, very finely chopped
  3. Large pinch of ground fennel
  4. 1 garlic clove, very finely chopped
  5. 3 medium fennel bulbs, cored and cut into small pieces, feathery tops chopped
  6. 1 large red potato, peeled and diced
  7. 5 cups chicken stock or canned low-sodium broth
  8. 1/2 cup heavy cream
  9. Salt and freshly ground pepper
  1. Melt the butter in a large saucepan. Add the onion and the ground fennel and cook over moderate heat until the onion softens, about 3 minutes. Add the garlic and cook for about 30 seconds, stirring constantly. Add the pieces of fennel bulb, potato and stock and bring to a boil; simmer until the fennel is tender, about 15 minutes.
  2. Working in batches, puree the soup in a blender or food processor. Strain the soup into a clean saucepan, stir in the cream and season with salt and pepper. Serve the soup in bowls, sprinkled with the chopped fennel tops.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.