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Puree of Fennel Soup Recipe

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This recipe for Puree of Fennel Soup is from Italian Vegetarian and Vegan , 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:  
3/4 lb. onions sliced thin
3 tbsp. unsalted butter or oil
1 1/2 lb. fennel bulbs trimmed and sliced thin
1 tbsp. lemon juice
1/2 lb. boiling potatoes
4 c. chicken stock or vegetable broth
6 sprigs fennel for garnish.
Directions:
Directions:
In a large saucepan cook the onions in 2 tbsp. butter over low heat, stirring until softened. Add the fennel bulbs and lemon juice and cook the mixture, covered, stirring occasionally, for 10 minutes. Add the potatoes, peeled and sliced thin, and the stock, Bring to a boil and simmer the mixture, covered, for 30 to 45 minutes or until potatoes are tender. In a blender, puree the onion and fennel mixture in batches and transfer the puree to the saucepan. Add salt and pepper to taste and heat the soup over low heat until hot. Garnish each serving with a fennel sprig.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is adapted from a food magazine recipe.

 

 

 

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