Creamy Fennel and Potato Soup

Ingredients

• 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