Creamy Fennel And Potato Soup |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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 |
6 cups coarsely chopped & cored, fresh fennel bulbs,fronds reserved |
2 medium onions,chopped |
1/2 lb white skinned potatoes,peeled,diced |
4 cups (or more) low salt chicken broth,or vegetable broth if desired |
2 tsp. fresh lemon juice |
1 cup whipping cream |
1 tsp fennel seeds,finely crushed |
3/4 tsp. dried tarragon |
Directions:
1. 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.
2. 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.
3. 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.
4. Garnish with chopped fennel fronds.
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