Fennel Soup

Fennel Soup

60 Reviews 2 Pics
  • Prep

    7 m
  • Cook

    25 m
  • Ready In

    32 m
ADAMGODES
Recipe by  ADAMGODES

“This soup is so easy to prepare and tastes better than most soups you could buy. Mild onion and anise flavored - it's awesome!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. 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.

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Reviews (60)

Rate This Recipe
beecee
119

beecee

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 in 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
70

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 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!

c-biskit
44

c-biskit

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 222 cal
  • 11%
  • Fat
  • 12.6 g
  • 19%
  • Carbs
  • 26.3 g
  • 8%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 791 mg
  • 32%

Based on a 2,000 calorie diet

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