Creamy Fennel and Potato Soup

Name: Creamy Fennel and Potato Soup
Yield: Makes 8 first-course
Ingredients: 2 tablespoons olive oil; 6 cups coarsely chopped cored fresh fennel bulbs (from about 4 large), fronds reserved; 2 medium onions, chopped; 8 ounces white-skinned potatoes, peeled, diced; 4 cups (or more) canned low-salt chicken broth; 2 teaspoons (or more) fresh lemon juice; 1 cup whipping cream; 1 teaspoon fennel seeds, finely crushed; 3/4 teaspoon dried tarragon

By Betty RosbottomPhotography by Scott Peterson

September 30, 2001

Recipe notes