Potato-Fennel Soup

recipe
Notes: Chop feathery green fennel leaves and sprinkle onto servings.

Yield:

Makes 8 cups; 5 or 6 main-dish servings

Recipe from

Sunset

Nutritional Information

Calories 271
Caloriesfromfat 37 %
Protein 9.8 g
Fat 11 g
Satfat 6.7 g
Carbohydrate 32 g
Fiber 4 g
Sodium 202 mg
Cholesterol 33 mg

Ingredients

2 heads fennel (each about 3 1/2 in. wide)
1 1/4 pounds onions, peeled and chopped
2 tablespoons butter or margarine
1 1/4 pounds russet potatoes, peeled and chopped
3 cups fat-skimmed chicken broth
1 1/2 cups half-and-half (light cream)
2 to 4 tablespoons anise-flavor liqueur such as sambuca or ouzo
Salt and pepper

Preparation

1. Rinse fennel. Trim and discard stems and bruised portions (save leaves; see notes). Chop fennel heads.

2. In a 4- to 5-quart pan over medium-high heat, frequently stir fennel, onions, and butter until vegetables are golden, about 25 minutes.

3. Add potatoes and broth. Cover and bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, until potatoes mash easily when pressed, about 20 minutes.

4. In a blender, whirl soup mixture, a portion at a time, until smoothly puréed. Return to pan. Add half-and-half, and liqueur to taste. Stir over medium-high heat until hot, about 3 minutes.

5. Ladle into bowls and season to taste with salt and pepper.

Note:

March 1999
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