Creamy Fennel and Potato Soup
- 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
- Heat oil in heavy large pot over medium-high heat.
- Add fennel bulbs, onions, and potatoes; sprinkle with salt and pepper.
- Saute 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.
- 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.
- 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.
- (Can be made 1 day ahead.
- Cool slightly.
- Chill until cold, then cover and keep chilled.
- Rewarm over medium heat, stirring occasionally.)
- Ladle soup into 8 bowls.
- Garnish with reserved fennel fronds and serve.
olive oil, fennel bulbs, onions, potatoes, chicken broth, lemon juice, whipping cream, fennel seeds, tarragon
Taken from www.epicurious.com/recipes/food/views/creamy-fennel-and-potato-soup-105663 (may not work)