Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

A smooth, silky, understated soup that is oddly compelling--the Greta Garbo of soups. Time: 45 minutes.

This Story Originally Appeared On sunset.com

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Annabelle Breakey; Styling: Randy Mon

Recipe Summary

total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim root end and stalks from fennel bulb; reserve some feathery fronds for garnish. Chop bulb to make about 4 cups.

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  • In a large saucepan over medium-high heat, melt butter, add onion, and cook until limp, about 5 minutes. Add broth, fennel, and apple. Cover and bring to a boil; reduce heat and simmer until fennel is soft when pierced, 15 to 20 minutes. Stir in watercress and cook until wilted.

  • Purée soup in a blender in batches, holding lid down with a towel. Pour back into pan, thin with more broth if you like, and reheat. Season with salt and freshly ground black pepper.

  • Serve topped with fennel fronds and crumbled blue cheese.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

207 calories; calories from fat 41%; protein 5.4g; fat 9.3g; saturated fat 5.2g; carbohydrates 30g; fiber 6.8g; sodium 1788mg; cholesterol 27mg.
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