“This soup is so easy to prepare and tastes better than most soups you could buy. Mild onion and anise flavored - it's awesome!” - by ADAMGODES
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Melt the butter in a large skillet over medium heat. Add the quartered fennel bulbs; cook and stir until golden brown, about 10 minutes. Pour in the broth, and simmer until fennel is tender, about 15 more minutes. Ladle into soup bowls, and season with salt and pepper.
Nutrition
Amount Per Serving (4 total)
- Calories
- 222 cal
- 11%
- Fat
- 12.6 g
- 19%
- Carbs
- 26.3 g
- 8%
Based on a 2,000 calorie diet
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Reviews (44)
Rate This Recipe
"Tasty and easy to make. I made as directed and took the suggestion from another review to add cubed potatoes. I added two dollops of sour cream when cool and a dash of onion powder. Then I blended ..." See morein food processor for a fancier soup. However, it was fine just as made from the stove. I thought the fronds would make a nice garnish but found them too tough and lacking the fennel flavor. This is a great alternative from the same old, same old."
alyson_a
"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 bu..." See morelb, 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!"
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