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Tag Archives: Fennel Soup

Fennel Soup


  • Fennel Soup
    Fennel Soup

    One and a halflarge Fennel Bulb, reduce high stalks as well as fronds from bulb and discard

  • One and a halflarge Baking Potato, peeled and diced
  • 1/2 medium Yellow Onion, peeled as well as diced
  • 1/4 teaspoon Tarragon
  • 4 cups Chicken Stock, preferably unsalted
  • 1/2 cup Light Cream or even Half-and-Half
  • Coarse Salt
  • 1/4 teaspoon Fresh Ground Pepper

How to make Fennel Soup

  • Reduce fennel bulb into chunks.
  • Include fennel portions, diced potato, diced onion, tarragon, as well as chicken inventory to stockpot.
  • Bring to the boil over high heat. Simmer 20 minutes.
  • Puree fennel combination in mixer. Go back to stockpot.
  • Mix in light cream. Period with salt as well as pepper.
  • Warmth until cooked through. Function warm.
  • Fennel Soup is ready to serve.