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Fennel Soup

Yields1 ServingPreparation25 minsCooking35 minsTotal1 hr

This creamy soup has a delicate anis taste and it's delicious with or without its garnish.

Soup
 2 tablespoons extra virgin olive oil
 2 tablespoons (28 g) butter
 1 onion, coarsely chopped
 1 1/4 pound of bulb fennel without stems, leaves and core, sliced
 1 potato, peeled and cut into pieces
 4 cups unsalted chicken broth
 1/4 teaspoon salt
 1/4 teaspoon ground black pepper
Garnish (optional)
 Diced tomatoes
 Chopped pitted black olives
 Bulb foliage or chopped parsley
 Extra virgin olive oil
Soup
1

In a large saucepan over medium heat, heat the oil and butter and cook the onions 5 minutes without browning them, stirring occasionally.

2

Add the fennel, potato, broth, salt and pepper and bring to a boil. Reduce the heat, cover and simmer for about 30 minutes until the vegetables are very tender.

3

Puree the soup using a hand blender or blender.

4

If desired, place a small amount of garnish on each bowl of soup just before serving.

The Garnish
5

Toss the tomatoes, olives and herbs with oil and spoon a tablespoon over each bowl just before serving.