Best Creamy Fennel And Potato Soup Recipes

Creamy Fennel and Potato Soup image

Yield Makes 8 first-course servings

Number Of Ingredients 9

2 tablespoons olive oil
6 cups coarsely chopped cored fresh fennel bulbs (from about 4 large), fronds reserved
2 medium onions, chopped
8 ounces white-skinned potatoes, peeled, diced
4 cups (or more) canned low-salt chicken broth
2 teaspoons (or more) fresh lemon juice
1 cup whipping cream
1 teaspoon fennel seeds, finely crushed
3/4 teaspoon dried tarragon

Steps:

Heat oil in heavy large pot over medium-high heat. Add fennel bulbs, onions, and potatoes; sprinkle with salt and pepper. Sauté until slightly softened, about 8 minutes. Add 4 cups broth and 2 teaspoons lemon juice; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, about 30 minutes. Cool slightly.
Meanwhile, bring cream, fennel seeds, and tarragon to boil in heavy small saucepan. Reduce heat and simmer 5 minutes. Remove from heat; cover and let stand 20 minutes so that flavors blend.
Working in batches, puree soup in blender until smooth. Return soup to same pot. Stir in cream mixture. Simmer until flavors blend, thinning with more broth if desired, about 5 minutes. Season to taste with salt and pepper and more lemon juice, if desired. (Can be made 1 day ahead. Cool slightly. Chill until cold, then cover and keep chilled. Rewarm over medium heat, stirring occasionally.)
Ladle soup into 8 bowls. Garnish with reserved fennel fronds and serve.

Creamy Potato and Fennel Soup image

Provided by Geoffry Le Cher

Time 35m

Number Of Ingredients 7

1/4 stick unsalted butter
2 c sliced leeks (white and pale green parts only)
2 c sliced fennel bulb, fronds reserved for garnish
6 c low-salt chicken broth
4 c red-skinned potatoes, peeled, cut into 1/2-inch pieces
1 Tbsp white pepper
1 Tbsp dry english mustard

Steps:

1. Melt butter in heavy large pot over medium-high heat. Add leeks and fennel and sauté until leeks are translucent, about 7 minutes. Add broth and potatoes and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 25 minutes. Using a stick blender, purée soup to a very smooth texture. Rewarm soup if necessary. Season with salt and pepper and mustard. Ladle soup into bowls; garnish with reserved fennel fronds and serve.