So I have this fennel bulb….

I have always wanted to do something with fennel. The bulbs are beautiful at the farmer’s market and the fragrance is a pleasant reminder of licorice. I found a recipe for fennel and potato soup which looked easy and adapted it to my taste! You can save the ferny tops and use them to flavor just about anything!

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Potato and Fennel Soup

  1. 1 teaspoon olive oil
  2. 1 large fennel bulb (about 2 pounds), chopped
  3. 1 cup chopped onion
  4. 2 large russet potatoes, peeled and sliced
  5. 3 cups chicken broth
  6. 1 cup milk
  7. 1 clove of garlic

1) In a Dutch oven, coat the bottom with olive oil and place it over medium heat. Add the fennel, garlic, and onion. Saute until the vegetables are soft, about 5 minutes.

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2) Stir in the potatoes, chicken broth, milk, and salt and pepper. Cover, reduce heat and simmer until the potatoes are tender, about 15 minutes. Once they have softened I used a potato masher to mash-up most of the fennel and potato. The recipe calls to blend it but I don’t have an immersion blender and its messy to use a counter top blender. Plus, I like the rustic look and taste of having some large pieces of potato and fennel bulb in the soup.

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3) Ladle into individual bowls and garnish with a few fennel leaves. Serve immediately.

The fennel added a sweetness to the usual potato soup flavor. I served the soup with sides of curried chickpeas and potatoes, and rice with zucchini and carrots.

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I made buttermilk dill biscuits, too! (recipe will be posted later).

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Adapted from http://www.mayoclinic.org/healthy-living/recipes/potatofennel-soup/RCP-20049814

xxx

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22 Comments

Filed under cooking, Food

22 responses to “So I have this fennel bulb….

  1. oh buttermilk dill biscuits – today I made a red lentil soup and thought that butttemilk biscuits would work really well sadly the recipe I had called for vegetable shortening which I don’t ever have in the house, could have used butter I suppose, so ended up eating the soup with runny gorgonzola cheese and oatmeal biscuits. Not bad but buttermilk biscuits, and yours look heavenly, would have been so much better!

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  2. I am a big fennel lover too! A lovely easy peasy tasty soup,…yummm!

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  3. I make potato soup a lot but I’ve never used fennel, I’ll have to try it next time. Looking forward to the dill biscuits recipe!

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  4. I never cared much for licorice, but I’ve never had fennel.

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  5. Yum, sounds good. You can also cut off the end of that fennel bulb and regrown another–just like an onion.

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  6. kitchenriffs

    I love fennel! It has such great flavor. And I’m one that doesn’t like licorice either, like others who’ve commented. Great soup – thanks.

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  7. How fun! I don’t think I’ve ever cooked fennel– I like it so much raw that it generally doesn’t make much further than the route from the cutting board to my mouth. I once had a cat that adored the greenery, though, so much I couldn’t leave it out on the counter or else the otherwise trained to stay off table/counter cat would join me.

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  8. Fennel is one of my very favorite veg. I like it cooked and raw. Try roasting it in the oven with some cauliflower. Delicious!

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  9. I do like fennel, and licorice for that matter!, but never tried it in a soup. So easy to do this recipe Arthur! Will try it next winter. It’s 98º right now here, so no soup…

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  10. I’ll have to try that.
    I love fennel raw or cooked. You can bake it with chicken or fish, I just slice it thinly with a bit of lemon and pepper. It can also add a nice touch to a desert such as a fruit crumb, but only if it is chopped finely so it adds the flavour without too much crunch.
    I usually add the green bits to salad.

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