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Ingredients35 m servings 181 cals
Original recipe yields 4 servings
- Heat olive oil in a large saucepan over medium heat. Add fennel and onion; cook and stir until softened, 5 to 10 minutes. Pour in vegetable broth; add star anise pods. Cook until fennel and onion are tender, about 10 minutes.
- Pour white wine into the saucepan. Reduce heat to low; simmer until wine is heated through, about 5 minutes. Remove soup from heat. Discard star anise pods.
- Pour tangerine juice from the can into the saucepan. Puree soup with an immersion blender until smooth. Season with salt and pepper. Stir in tangerine sections.
- Ladle soup into 4 serving bowls. Top each bowl with 1 tablespoon sour cream.
Per Serving: 181 calories; 7.2 g fat; 22.3 g carbohydrates; 3.5 g protein; 6 mg cholesterol; 487 mg sodium. Full nutrition