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Soups & stews

Cream of Fennel Soup
3 cup Low sodium chicken or vegetable broth
2 cups water
1 each Fresh fennel bulb
1/2 each Medium onion, peeled
1 teaspoon Garlic, minced
2 bay leaves
1/4 teaspoon dried dill weed
1/8 tsp. freshly ground black pepper or to taste
1/4 teaspoon Salt
1/3 cup Instant mashed potato flakes
1 each Fresh medium apples
1/4 cup Grated Asiago or Parmesan cheese
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Cream of Fennel Soup

Cream of Fennel Soup

Cream of Fennel Soup
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:15 minutes
1. Put broth and water in a large soup pot and heat to a boil over medium-high heat. While broth is heating, prepare fennel and onion. Cut tops off fennel, reserving fronds, and wash and core bulb. Peel onion and chop both into roughly 1-inch pieces, then add to broth along with garlic, bay leaves, dill, and pepper (check later to see if you need to add salt; many broths are already high in salt). Bring to a boil, reduce heat, cover, and simmer about 15 minutes, or until vegetables are cooked.
2. Remove the bay leaves and discard. Purie soup in a blender or food processor to a smooth consistency, or use an immersion blender. Return to pot and swirl in 1/3 cup potato lakes. Add a little more if you want a thicker soup. Add chopped fennel fronds. When soup has thickened to your liking, remove pot from heat.
3. Core unpeeled apple and chop into a fine dice. Ladle soup into four bowls. Top each with 1 tablespoon apple and 1 tablespoon cheese.
Source: Hannaford fresh Magazine, January - February 2007