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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Potato Fennel Soup - Grammy Recipe

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This recipe for Potato Fennel Soup - Grammy is from The Mirance Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  


 2 heads fennel (each about 4 in. wide), chopped coarsely (See directions)

 1 1/2 - 2 pounds onions, peeled and chopped coarsely

 1 1/2 sticks butter or margarine

 1 1/2 - 2 pounds red potatoes, quartered small

 2 quarts chicken broth

 2 cups half-and-half (or 1 C heavy cream + 1C milk, any %),

1/4 - 1/2 C, to taste, anise-flavor liqueur such as
Sambuca or Ouzo (I've only used Sambuca)

 Salt and pepper
Directions:
Directions:
Rinse fennel. Trim and discard stems and bruised portions (save fronds). Chop fennel heads, coarsely.

In a 6 quart pot over medium-high heat, frequently stir fennel, onions, and butter until vegetables are golden, about 20 minutes.

Add potatoes and broth. Cover and bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, until potatoes mash easily when pressed, about 20 minutes.

Using an immersion blender, blend until smoothly puréed (or blend In a blender - whirl soup mixture, a portion at a time, and return to pot). Add half-and-half, and liqueur to taste. Stir over medium-high heat until hot, about 3 minutes.

Ladle into bowls and season to taste with salt and pepper and a bit more Sambuca to individual choice 🤪 Garnish with saved fronds if you like
Personal Notes:
Personal Notes:
One of my and Poppy's favorites!

 

 

 

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