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

You could use celeriac, turnips, or parsnips, but fennel is one of my favorites.

Recipe by Cooking Light November 1999


Recipe Summary test

8 servings (serving size: 1 cup soup and 1 teaspoon sour cream)


Ingredient Checklist


Instructions Checklist
  • Trim tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Chop bulb to measure 1 cup.

  • Slice quartered potatoes into 1/4-inch-thick slices. Melt butter in a Dutch oven over medium-high heat. Add chopped fennel bulb, potatoes, and leek, and cook 3 minutes. Add water, salt, and broth, and bring to a boil. Cover, reduce heat, and simmer 25 minutes or until potatoes are tender.

  • Remove 2 cups of soup from pan. Place in a blender; process until smooth. Return pureéd mixture to pan, and stir in fennel fronds, parsley, and pepper. Spoon into bowls; top with sour cream.

Nutrition Facts

169 calories; calories from fat 14%; fat 2.6g; saturated fat 1.4g; mono fat 0.7g; poly fat 0.3g; protein 3.5g; carbohydrates 34.1g; fiber 2.7g; cholesterol 6mg; iron 2.6mg; sodium 431mg; calcium 49mg.