Fresh Fennel Soup

1. 1

   Melt the butter in a large saucepan.

2. 2

   Add the onion and the ground fennel and cook over moderate heat until the onion softens, about 3 minutes.

3. 3

   Add the garlic and cook for about 30 seconds, stirring constantly.

4. 4

   Add the pieces of fennel bulb, potato and stock and bring to a boil; simmer until the fennel is tender, about 15 minutes.

5. 5

   Working in batches, puree the soup in a blender or food processor.

6. 6

   Strain the soup into a clean saucepan, stir in the cream and season with salt and pepper.

7. 7

   Serve the soup in bowls, sprinkled with the chopped fennel tops.

* Per serving · 4 servings · Values may vary.

No additional tips available.