Potato-fennel Soup

Potato-fennel Soup


  • 1 teaspoon olive oil
  • 1 large fennel bulb (about 2 pounds), chopped
  • 1 cup chopped red onion
  • 2 large russet potatoes, peeled and sliced
  • 3 cups reduced-sodium chicken broth
  • 1 cup fat-free milk
  • 2 teaspoons lemon juice
  • 2 teaspoons fennel seeds, toasted



  • In a large soup pot, heat the olive oil over medium heat. Add the fennel and onion.
  • Sauté until the vegetables are soft, about 5 minutes.
  • Stir in the potatoes, chicken broth, milk and lemon juice.
  • Cover, reduce heat and simmer until the potatoes are tender, about 15 minutes.
  • In a blender or food processor, puree the soup in batches until smooth.
  • Return the soup to the pot and heat until warmed through.
  • Ladle into individual bowls and garnish with toasted fennel seeds. Serve immediately.

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