Creamy Fennel & Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 T olive oil6 c coarsely chopped cored fresh fennel bulbs (from about 4 large), fronds reserved2 medium onions, chopped8 oz white-skinned potatoes, peeled, diced4 c (or more) chicken broth2 t (or more) fresh lemon juice1 c whipping cream (or half and half)1 t fennel seeds, finely crushed3/4 t dried tarragonsaltpepper
Heat oil in heavy large pot over medium-high heat.
Add fennel bulbs, onions, potatoes; sprinkle with salt & pepper.
Saute until slightly softened, about 8 mins.
Add 4 c broth & 2t lemon juice, bring to a boil.
Reduce heat, cover, simmer until veggies are very tender (approx 30 minutes). Cool slightly.
Meanwhile, bring cream, fennel seeds, and tarragon to boil in heavy small saucepan.
Reduce heat and simmer 5 minutes.
Remove from heat, cover & let stand 20 mins so that flavors blend.
Working in batches, puree soup in blender until smooth.
Return soup to same pot. Stir in cream mixture.
Simmer until flavors blend, thinning with more broth if desired, about 5 mins.
Season to taste w salt and pepper and more lemon juice, if desired.
Garnish with reserved fennel fronds and serve.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DEMELZA66.
Add fennel bulbs, onions, potatoes; sprinkle with salt & pepper.
Saute until slightly softened, about 8 mins.
Add 4 c broth & 2t lemon juice, bring to a boil.
Reduce heat, cover, simmer until veggies are very tender (approx 30 minutes). Cool slightly.
Meanwhile, bring cream, fennel seeds, and tarragon to boil in heavy small saucepan.
Reduce heat and simmer 5 minutes.
Remove from heat, cover & let stand 20 mins so that flavors blend.
Working in batches, puree soup in blender until smooth.
Return soup to same pot. Stir in cream mixture.
Simmer until flavors blend, thinning with more broth if desired, about 5 mins.
Season to taste w salt and pepper and more lemon juice, if desired.
Garnish with reserved fennel fronds and serve.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DEMELZA66.
Nutritional Info Amount Per Serving
- Calories: 120.7
- Total Fat: 7.3 g
- Cholesterol: 13.7 mg
- Sodium: 528.6 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 3.0 g
- Protein: 3.0 g
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