Creamy Fennel and Potato Soup


  • 2 tablespoons olive oil
  • 6 cups coarsely chopped cored fresh fennel bulbs (from about 4 large), fronds reserved
  • 2 medium onions, chopped
  • 8 ounces white-skinned potatoes, peeled, diced
  • 4 cups (or more) canned low-salt chicken broth
  • 2 teaspoons (or more) fresh lemon juice
  • 1 cup whipping cream
  • + 2 more ingredients
    • 1 teaspoon fennel seeds, finely crushed
    • ¾ teaspoon dried tarragon

1. Heat oil in heavy large pot over medium-high heat. Add fennel bulbs, onions, and potatoes; sprinkle with salt and pepper. Sauté 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...

View full recipe at SpringPad


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