Ingredients

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
Reviews & Comments 1

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    " It was excellent "
    hollyeats ate it and said...
    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.
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  • crystalwaters 7 years ago
    Sounds like a dreamy flavour combination ... thanks!
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