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Cream of Fennel Soup
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Cream of Fennel Soup
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 15 minutes
Prep Time:
 10 minutes
Cook Method:
 simmered
Cook Temp:
 medium high
Directions:
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1. Put broth and water in a large soup pot and heat to a boil over medium-high heat. While broth is heating, prepare fennel and onion. Cut tops off fennel, reserving fronds, and wash and core bulb. Peel onion and chop both into roughly 1-inch pieces, then add to broth along with garlic, bay leaves, dill, and pepper (check later to see if you need to add salt; many broths are already high in salt). Bring to a boil, reduce heat, cover, and simmer about 15 minutes, or until vegetables are cooked.
2. Remove bay leaves and discard. Purée soup in a blender or food processor to a smooth consistency, or use an immersion blender. Return to pot and swirl in 1/3 cup potato lakes. Add a little more if you want a thicker soup. Add chopped fennel fronds. When soup has thickened to your liking, remove pot from heat.
3. Core unpeeled apple and chop into a fine dice. Ladle soup into four bowls. Top each with 1 tablespoon apple and 1 tablespoon cheese.

Source: Courtesy of Hannaford Fresh Magazine, January/February 2007
3 cup Low sodium chicken or vegetable broth
2 cup Water
1 ea Fresh fennel bulb
1/2 ea Medium onion, peeled
1 tsp Garlic, minced
2 ea Bay leaf
1/4 tsp Dill weed, dried
1/8 tsp Black pepper, freshly ground
1/4 tsp Salt
1/3 cup Instant mashed potato flakes
1 ea Fresh medium apples
1/4 cup Grated Asiago or Parmesan cheese


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