Fennel-Tangerine Soup

1. 1

   Heat olive oil in a large saucepan over medium heat. Add fennel and onion; cook and stir until softened, 5 to 10 minutes. Pour in vegetable broth; add star anise pods. Cook until fennel and onion are tender, about 10 minutes.

2. 2

   Pour white wine into the saucepan. Reduce heat to low; simmer until wine is heated through, about 5 minutes. Remove soup from heat. Discard star anise pods.

3. 3

   Pour tangerine juice from the can into the saucepan. Puree soup with an immersion blender until smooth. Season with salt and pepper. Stir in tangerine sections.

4. 4

   Ladle soup into 4 serving bowls. Top each bowl with 1 tablespoon sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.