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A great soup. Healthy (despite the cream) and refreshing! For a South American flair, serve with popcorn. Throw it into your soup and like you would croutons. Serve hot or cold. The addition of finely diced fennel fronds dresses up the presentation.

Recipe Summary

prep:
15 mins
cook:
33 mins
total:
48 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large pot over medium heat. Add fennel; cook and stir until fragrant, about 5 minutes. Stir in leeks; cook until slightly softened, 3 to 5 minutes. Add potatoes and broth. Bring soup to a boil; reduce heat and simmer until vegetables are very tender, about 15 minutes.

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  • Puree soup with an immersion blender until smooth. Add carrots and red bell pepper; simmer until softened, about 5 minutes. Remove from heat. Stir in heavy cream and anise-flavored liqueur. Season with salt and white pepper.

Cook's Notes:

Substitute veal broth for the chicken broth if preferred.

Substitute absinthe for the Pernod(R) if desired.

You can puree the soup, in batches, in a food processor, instead of using an immersion blender.

Nutrition Facts

282 calories; protein 4.9g; carbohydrates 30.8g; fat 16.1g; cholesterol 56mg; sodium 835.7mg. Full Nutrition
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Reviews (6)

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Most helpful positive review

Rating: 5 stars
09/05/2019
Loved it - thanks for posting this recipe! We received a fennel bulb in our CSA this week and this recipe was the perfect fate for it. It was popular with both my kids, and went really well with sourdough bread. Read More
(1)
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/23/2016
A very flavourful and creamy soup. I added the optional ingredients. This is a very nice way to use the outer sections of the fennel that typically get used for broth. Thank you for this unique recipe. Read More
(1)
Rating: 5 stars
09/05/2019
Loved it - thanks for posting this recipe! We received a fennel bulb in our CSA this week and this recipe was the perfect fate for it. It was popular with both my kids, and went really well with sourdough bread. Read More
(1)
Rating: 4 stars
03/12/2018
Pretty much followed the recipe exactly except for substituting onion for the scallions (didn t have any) and adding a bit of a red jalapeño with the bell pepper. It was good just not fantastic. I thought it was a bit lacking in taste but hubby said he really liked it so maybe it s just me. Read More
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Rating: 5 stars
12/29/2018
Will deffinately make again! Read More
Rating: 5 stars
01/16/2021
Very good. Made some substitutions based on what I had. Used a large sweet onion instead of leeks. Also used two sweet potatoes instead of regular potatoes. Added 2 cloves of garlic and 1 stalk of celery. Diced everything small and sautéed in butter. Then followed the rest of the recipe. To finish I added a little Cajun seasoning and old bay just because I like those flavor combinations. Family really liked it. Read More
Rating: 5 stars
07/31/2016
I did make a few tweaks but made it pretty much by the recipe. It is very nice. Great consistency subtle background and finishes well with finely chopped and sauteed fennel fronds. I will definitely make it again----maybe substituting acorn squash for 1/2 the potatoes. Read More
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Rating: 5 stars
02/19/2019
Very quick recipe! 1. Extra fennel is ok too! 2. Fennel seeds add a bit more anise flavor but are not a good substitute for an anise liqueur. 3. Thawed frozen organic peas are a nice addition in place of the carrot. 4. Save plenty of fronds for garnish. Read More