Fresh Fennel Soup

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  • Servings: 4
KEY: Spring, Summer, Fast - Column, Easter, Mother's Day, Soups & Stews, Fast, Dinner

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Ingredients

  • 1 tablespoon unsalted butter
  • 1 small onion, very finely chopped
  • Large pinch of ground fennel
  • 1 garlic clove, very finely chopped
  • 3 medium fennel bulbs, cored and cut into small pieces, feathery tops chopped
  • 1 large red potato, peeled and diced
  • 5 cups chicken stock or canned low-sodium broth
  • 1/2 cup heavy cream
  • Salt and freshly ground pepper

How to make this recipe

  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.
Contributed By Published May 2001

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