Fennel Soup

Ingredients -

1 large Fennel Bulb, cut tall stalks and fronds from bulb and discard
1 large Baking Potato, peeled and diced
1/2 medium Yellow Onion, peeled and diced
1/4 teaspoon Tarragon
4 cups Chicken Stock, preferably unsalted
1/2 cup Light Cream or Half-and-Half
Coarse Salt
1/4 teaspoon Fresh Ground Pepper

Preparation:

1. Cut fennel bulb into chunks.

2. Add fennel chunks, diced potato, diced onion, tarragon, and chicken stock to stockpot.

3. Bring to a boil over high heat. Simmer 20 minutes.

4. Puree fennel mixture in blender. Return to stockpot.

5. Stir in light cream. Season with salt and pepper.

6. Heat until cooked through. Serve warm.

Soup Making Tip

Fennel

Fennel isn’t found in many soup recipes. The thick stalks hold up well in liquid, but the strong licorice taste that raw fennel enjoys, dissipates fairly quickly when cooked.

Soup Making Tip

Fennel

Purchase fennel bulbs that do not look dried out. Choose bulbs that are firm and bright white, with little or no discoloration.