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Creamy Fennel and Potato Soup Recipe

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This recipe for Creamy Fennel and Potato Soup, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Parsons
Added: Tuesday, May 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. Olive oil
6 c. coarsely chopped cored fresh fennel bulbs (from about 4 large), fronds reserved
2 med. onion, chopped
8 oz. white skinned potatoes, peeled and diced
4 cups or more canned low salt chicken broth
2 tsp. or more fresh lemon juice

1 c. whipping cream
1 tsp. fennel seeds, finely crushed
3/4 tsp. dried tarragon

Directions:
Directions:
Heat oil in heavy large pot over med to high heat. Add fennel bulbs, onions, and potatoes; sprinkle with salt and pepper. Saute' until slightly softened, about 8 minutes or so. Add 4 cups broth and 2 tsp. lemon juice; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, about 30 min. Cool slightly.

Meanwhile, bring cream, fennel seeds, and tarragon to a boil in heavy small saucepan. Reduce heat and simmer 5 min. Remove from heat. cover and let stand 20 min 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 minutes. Season to taste with salt, and pepper and more lemon juice, if desired. (Can be made 1 day ahead. Cool slightly. Chill until cold, then cover and keep chilled. Rewarm over medium heat, stirring occasionally)
Garnish with fennel fronds.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
"Bon Appetitt", October 2001

 

 

 

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