Creamy Fennel & Potato Soup

2 T olive oil
6 c coarsely chopped cored fresh fennel bulbs
(from about 4 large), fronds reserved
2 medium onions, chopped
8 oz white-skinned potatoes, peeled, diced
4 c (or more) chicken broth
2 t (or more) fresh lemon juice
1 c whipping cream (or half and half)
1 t fennel seeds, finely crushed
3/4 t dried tarragon
salt
pepper

Can be made 1 day ahead. Cool slightly. Chll until cold, then cover and keep chilled. Rewarm over medium heat, stirring occasionally.

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.