Sunday, April 20, 2003


1 fennel bulb (sometimes called anise), stalks discarded, bulb cut
into 1/2-inch dice, and feathery leaves reserved for garnish
1 onion, diced
2 tablespoons unsalted butter
2 medium russet (baking) potatoes
2 cups chicken broth
1 1/2 cups milk

In a large heavy saucepan cook diced fennel and onion in butter over moderate heat, stirring, until softened, about 10 minutes. Peel and cube potatoes. Add potatoes and broth to fennel mixture and simmer, covered, until potatoes are very tender, about 20 minutes. In a blender or food processor purée mixture in batches until smooth and return to saucepan. Stir in milk and salt and pepper to taste and simmer soup, stirring occasionally, 10 minutes, or until heated through.

Garnish soup with reserved fennel leaves.

Makes about 5 cups.

April 1995
Susan A. Hodge: New York, New York

A Cook from Media, PA on 01/17/02
Wonderful! Besides being quick, easy and healthy, the fennel taste is subtle and delicious. And it made the whole house smell delightful.

A Cook from Tucson, Az. on 01/28/00
This soup is great served cold. Make at least 24 hours in advance, cover and refrigerate. I added a little chopped parsley to the top of each serving.

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