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Fennel Soup

From Our Kitchen


3 medium fennel bulbs, discard stems and roughly chop
2 medium yellow onions, chopped
5-6 russet potatoes, peeled and chopped
3 qts. chicken stock
¾ cup light cream
2 Tbsp. olive oil
salt and pepper


Heat 2 Tbsp. olive oil in a soup pot over medium heat. Add onions and fennel. Cook for 8-9 minutes until soft. Add potato, chicken stock and a pinch of salt and pepper. Simmer until the vegetables are tender, about 25 minutes. Puree. Stir in cream and adjust seasoning.