I just made this for a dinner party and many friends asked for the recipe. Remove from heat; cover and let stand 20 minutes so that flavors blend. Powered by the Parse.ly Publisher Platform (P3). Bring to a boil, then reduce the heat to medium, cover and simmer 20 minutes. INSTRUCTIONS Preheat oven to 425 degrees F. Roast: Using a large rimmed baking sheets lined with parchment paper or silpat, place potatoes, fennel & onion.. Add a light drizzle of and toss vegetables until evenly coated, spread evenly on the sheet. 4 cups reduced-sodium chicken broth. It's a quick and easy comfort soup thats fancy enough for guests and simple enough for any day of the week. I get more compliments on this recipe Remove the bay leaves and discard. Saute until the vegetables are soft, about 5 minutes. Heat oil in heavy large pot over medium-high heat. Add the fennel, leek and garlic mixture to the pot, and stir to combine all the ingredients. It has been a terrific hit with everyone who has tried it at my home. Melt butter in a saucepan over medium heat and cook onion until soft and translucent. Add the potatoes and 2 cups of the prepared broth. 2 tablespoons grapefruit juice. You can also use a regular blender, or just mash the veggies with a potato masher (this will make it more lumpy, but still … Excellent recipe. than any other soup that I serve (and I I added the potato mixture after pureeing the rest of the ingredients. I had some left over fennel bulbs from Thanksgiving, and this was a great way to use it. Cream of Fennel Soup. I added celery and carrot and it was delicious. I served this to my mom and not-a-soup-fan dad. Add the stock and bring to the boil. Working in batches, transfer to a blender and puree; season with salt and pepper. I agree with my neighbor on Queen Anne Hill, the soup is excellent. release the flavors of the fennel In a large soup pot, heat the olive oil over medium heat. Add 4 more cups broth and the milk; bring to a boil. and replace the other with leek. to strain the soup for I had bit of unpureed fennel in the soup...ick. Cream and sharp Cheddar are added to pureed potatoes and the soup is seasoned with dill and cayenne for a creamy, thick meal. 1 large bulb fennel, diced (stems and fronds reserved), 2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces, 1/4 cup chopped fresh parsley and/or dill, Sign up for the Recipe of the Day Newsletter Privacy Policy. MY GUEST LOVED IT! I also used the recipe as a base for a main-course soup: I cooked thinly sliced Yukon golds separately to provide something to chew on, adding 1/2 pound of browned ground turkey. or until crisp-tender. The soup can be made a day ahead and rewarmed before serving. Very good to use the hand held blender -- much simpler. Heat oil in heavy large pot over medium-high heat. If you think you might not like the anise flavor of fennel, try this, you'll be pleasantly surprised. Add chopped fennel fronds. seed and tarragon but letting the lemon is the key ingredient, it really This soup was good but not fantastic sherry or beer. Place fennel tops and toasted fennel seeds in separate resealable plastic bags. I should have used a chinois (?) The presentation was beautiful, the flavors were well matched and complimentary to the salad course and main course. This was also delicious. Made this soup last night and it is delicious! Meanwhile, halve the remaining leeks lengthwise, then thinly slice and rinse. Spread the ricotta on the toasted bread and season with pepper; serve with the soup. SO JUST BEFORE SERVING I ADDED 1 TBSP OF WAGNER ANISE EXTRACT. soup sit overnight did the trick. Puree for 2-3 minutes or until the soup is completely smooth. Sauté until slightly softened, about 8 minutes. Reduce heat, cover, and simmer until vegetables are very tender, about 30 minutes. Season the soup with salt and pepper. This was a big hit for a recent dinner party and my husband keeps begging me to make it again. 1 chopped fennel bulb, save the fronds for garnish 2 large granny smith apples, peeled and chopped 1/2 cup cream salt and pepper to taste. Season with salt and pepper, coat with cooking spray and toss. Try this variation... you'll love it! I used Land of Lakes non fat half and half instead of cream. Meanwhile, bring cream, fennel seeds, and tarragon to boil in heavy small saucepan. My market sells, in the bulk spice department, ground fennel seeds. Will definitely make again. Add the potatoe, onion, fennel bulb and garlic. Ingredients. Instructions Melt the butter in a large soup potover medidium heat. Next time As others have said of this one: easy, delicious, and attractive! I came out with a soup that was almost identical to the one at Camille's. Add the fennel and onion. Without the tarragon it would have failed completely. This rich, smooth soup highlights and balances the gentle flavors of fennel and leek with spices and a bracing addition of Pernod. Add your chopped onion and fennel, stir well, then reduce the heat to low, cover with a lid and cook for 15 minutes or until soft. I also crisped 4 chopped strips of bacon and reserved them along with about a cup of roasted root veggies (carrots and parsnip) and roasted a few diced potatoes to make for "croutons". PLUS with a simple addition it can easily be a meal in one your family will love! Another great recipe from Betty Rosbottom. Transfer the soup to a heavy-duty blender. Sauté onion and fennel for 5-7 minutes until soft. Wonderful, decadent soup. WILL MAKE IT AGAIN IT'S A VERY ORIGINAL SOUP. The presentation was nice, with a dollop of sour cream and a fennel frond, but there was no texture. Add next 4 ingredients; bring just to boil, stirring constantly. When soup has thickened to your liking, remove pot from heat. All of those went into the soup during the "warming up" period after I integrated and simmered the cream. The Yield: serves 6-8. I found 1 large fennel bulb yielded 3 cups. Made this for a winter supper -- toasted the fennel seeds (and used slightly more than called for as other reviewers noted). Put the carrots and half … I prepared this dish for a dinner party, everybody loved it. It was delicious. Roasted-Potato Fennel Soup Recipe | Ina Garten | Food Network 1 cup fat-free half-and-half or evaporated fat-free milk. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Lovely and easy. Add the chicken stock and simmer 10 minutes longer. Roast until golden, about 25 minutes. This paleo/ AIP sweet potato soup combines the creaminess of sweet potatoes with the crunch and flavor of fennel. Meanwhile, melt the butter in a Dutch oven or pot over medium-high heat. Preheat the oven to 450 degrees F. Make the broth: Cut off the dark green tops of the leeks and put in a large pot along with the fennel stems and fronds; add 8 cups water. Add the remaining leeks and fennel and cook, stirring, until soft, about 4 minutes. Heat 1 tbsp olive oil in a large saucepan with a lid. Cool slightly. anyway the fennel flavour (i did use the seeds) was subtle and delicious, the broccoli/fennel combo worked, also it is a pretty celery-green colour. I added more potatoes to the mixture so the fennel/potato ratio was different then in the recipe, but the flavor was still great. flavorful as I had hoped. In large covered saucepan simmer potatoes in chicken broth and wine until tender, about 15 to 20 minutes. To bring out a more full fennel flavor, I toasted my fennel seeds (and doubled the amount suggested) and then after softening the vegetables, I deglazed (not much to scrape but spirit was there- pun intended) the pot with Pernod, a licorice flavored, liquor. 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