Wednesday, February 9, 2011

Potato-fennel Soup

I have never been the best at coming up with ideas for Fennel bulbs, I always just end up putting them in a salad cut up.  However, yesterday I didn't feel like green salad, I felt like soup.  This is heavy on the potatoes, so it isn't overwhelmingly anisey from the fennel, but the hint of fennel is warming and satisfying.  Since this is once again a pureed soup, your chopping method is unimportant.

olive oil
1 large fennel bulb, chopped
1 cup chopped onion
4 cups peeled and chopped white potatoes
4 cups chicken or veggie broth
1 Tbs lemon juice
1 tsp kosher salt
1/2 tsp garlic powder
1 cup fat free milk

Heat olive oil in large soup pot, add fennel and onion and saute on medium for about 5 minutes, or until veggies are tender but not browned.  Add potatoes, broth and lemon juice.  Bring to a boil, then cover and simmer for about 20 minutes, or until potatoes are tender.  Remove from heat and puree with a submersion blender or traditional blender.  If using a regular blender return soup to pot once pureed.  Add milk, salt and garlic powder, bring to a simmer, but do not boil.  Adjust seasonings and enjoy!

2 comments:

  1. Yum! I do fennel roasted with other veggies and that's about it. I have some fennel coming in the produce delivery this week, so I think I'll try this! Thanks!

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  2. Delicious! The 2.5yo drank it with a straw, so you know it must be good LOL

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