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Recipes

Creamy Fennel and Potato Soup

By Betty RosbottomPhotography by Scott Peterson

Recipe information

  • 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

Need to make a substitution?

Preparation

  1. Step 1

    Heat oil in heavy large pot over medium-high heat. Add fennel bulbs, onions, and potatoes; sprinkle with salt and pepper. Sauté until slightly softened, about 8 minutes. Add 4 cups broth and 2 teaspoons lemon juice; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, about 30 minutes. Cool slightly.

    Step 2

    Meanwhile, bring cream, fennel seeds, and tarragon to boil in heavy small saucepan. Reduce heat and simmer 5 minutes. Remove from heat; cover and let stand 20 minutes so that flavors blend.

    Step 3

    Working in batches, puree soup in blender until smooth. Return soup to same pot. Stir in cream mixture. Simmer until flavors blend, thinning with more broth if desired, about 5 minutes. Season to taste with salt and pepper and more lemon juice, if desired. DO AHEAD Can be made 1 day ahead. Cool slightly. Chill until cold, then cover and keep chilled. Rewarm over medium heat, stirring occasionally.

    Step 4

    Ladle soup into 8 bowls. Garnish with reserved fennel fronds and serve.

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