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!
