Creamy Fennel And Potato Soup
From sola 16 years ago
- 60 minutes to make
- Serves 6
Fresh fennel and fennel seeds add subtle flavor to this hearty cream soup.All you need is bread and salad on a cold winter night.
Ingredients
- 2 Tblsp.olive oil shopping list
- 6 cups coarsely chopped & cored, fresh fennel bulbs,fronds reserved shopping list
- 2 medium onions,chopped shopping list
- 1/2 lb white skinned potatoes,peeled,diced shopping list
- 4 cups (or more) low salt chicken broth,or vegetable broth if desired shopping list
- 2 Tsp. fresh lemon juice shopping list
- 1 cup whipping cream shopping list
- 1 Tsp fennel seeds,finely crushed shopping list
- 3/4 Tsp. dried tarragon shopping list
How to make it
- Heat oil in heavy large pot over medium-high heat.Add fennel bulbs,onions and poatoes;sprinkle with salt and pepper.Saute until slightly softened,about 8 minutes.Add 4 cups broth and 2 teaspoons lemon juice,bring to boil.Reduce heat,cover,and simmer until vegetables are very tender.About 30 minutes.Cool slightly.
- Meanwhile,bring cream,fennel seeds and tarragon to boil in a heavy small saucepan.Reduce heat,simmer 5 minutes.Remove from heat;cover let stand 20 minutes so flavors blend.
- Working in batches,puree soup in blender until smooth.Return to pot,stir in cream mixture.Simmer low until flavors blend.Thinning with more broth if desired.Serve warm.
- Garnish with chopped fennel fronds.
People Who Like This Dish 3
- hollyeats Shaftesbury, UK
- windy1950 Flint, MI
- waterlily Joplin, MO
- sola Charlotte, NC
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 2 people-
Delicious! It was lumpier than I would have liked, though I whirred it thoroughly; but the taste was excellent: balanced and very flavorful. Definitely a "make-again" soup.
hollyeats
in Shaftesbury loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments
" It was excellent "