This soup is so easy to prepare and tastes better than most soups you could buy. Mild onion and anise flavored - it's awesome!

Fennel Soup

butter

fennel bulbs,

(32 fluid ounce) container vegetable broth

salt and pepper

Melt the butter in a large skillet over medium heat. Add the quartered fennel bulbs; cook and stir until golden brown, about 10 minutes. Pour in the broth, and simmer until fennel is tender, about 15 more minutes. Ladle into soup bowls, and season with salt and pepper.


So easy and delicious. I get organic fruits/vegs delivered to my door, and my box contained fennel this week. I have never cooked with it before and decided to try this recipe. I only used 1 fennel bulb, and added cubed potato to bulk it up. I pureed some of it so that it had a creamy texture but still contained chunks of fennel and potato. I just ate 3 bowls.....I will make this again!

I never knew how much I loved fennel until I tried this soup! It has a delicious, mild flavor; the flavor of the ingredients are really allowed to come through.

Wow!  So wonderful and unexpected!  I absolutely love this soup.  I made it as a starter for a fancy dinner party, and everyone loved it.  The first question was 'what is in this?'  It seems most people have never even tried fennel.

I made 2 changes.  I cubed the fennel since my bulbs were large, and I used half veg broth and half chicken broth.

This is one of my absolute favorite soup recipes now!

Delicous!! And so easy! The fennel itself makes this seem like a complex blend of subtle flavors. I used chicken broth pureed the soup and it made a perfect creamy comfort food. This will be a regular in my kitchen. Yummy!

Classy not to mention quick and easy to make! I don't really like anise but really enjoyed this soup it also reheats and freezes well; an added bonus;)

This is a good recipe to use with fennel that isn't super fresh and tender. The flavor was excellent and I enjoyed it but I think it would be wonderful with some heavy cream and maybe even some potato. I'll try that this weekend. Thanks!

Even though I consider myself a quite good and well versed cook, until now I had never cooked with fresh fennel. It had just never occurred to me. A friend brought me some beautiful fennel from the organic veggie co-op she uses. I just made this soup tonight. I did it just as the author said, then halved the finished product. I left half just as it was, and to the other half I added some diced onion, milk, some of the fennel leaves and extra fresh ground pepper. I pureed my version in the blender. Both are fantastic and totally different. I love the author's version for an autumn dish served hot and would go beautifully with lamb, and I think mine would be very nice as a cold soup for summer, with chicken or fish. It's chilling right now. I'm pleased to find such a simple and versatile recipe for such an interesting and underrated vegetable. I intend to make it again and again, trying different things here and there. Awesome recipe!

This could be the easiest 'fancy' recipe ever. Very delicious. Reheats well too.

Good recipe - I didn't have vegetable broth on hand so used water some garlic powder parsley basil dash of olive oil and a small tomato. Fennel flavor is mild as others have said. I would definitely say the butter should be reduced likely by half.

I made this minus the butter and then mashed up the fennel to make the soup. It was tasty but warning that fennel is somewhat of a laxative. Good for diet lovers!

fennel soup

Prep Time: 7 minutes

Cook Time: 25 minutes

Total: 32 minutes

Servings: 4

Cost: $3.27 /serving

Author : ADAMGODES

Ingredients

Instructions

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