Creamy Fennel and Potato Soup

Creamy Fennel and Potato Soup
Photo by Scott Peterson


  • 2 medium onions
  • 6 cups fresh fennel bulbs
  • 1 cup whipping cream
  • ¾ teaspoon dried tarragon
  • 1 teaspoon fennel seeds
  • 2 tablespoons olive oil
  • 2 teaspoons fresh lemon juice
  • + 2 more ingredients
    • 4 cups canned low-salt chicken broth
    • 8 ounces white-skinned potatoes

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, a...

View full recipe at Epicurious


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