I am so excited that the weather is finally getting a bit chillier. In California that means high 60’s! Nevertheless, it is officially fall and soup season is here! Kick of the season with this creamy fennel and potato soup.

I toast whole fennel seeds, which releases the essential oils to bring out fennel fragrance and flavor in the soup. I use whole milk and a small amount of cream to achieve the creaminess. Pureed potatoes create a thick, velvety texture, and lemon juice brings out the fennel flavors and adds brightness to the dish.

Creamy Fennel and Potato Soup

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 4 servings

Creamy Fennel and Potato Soup

Kick of the soup season with this creamy fennel and potato soup. I toast whole fennel seeds, which releases the essential oils to bring out fennel fragrance and flavor in the soup. I use whole milk and a small amount of cream to achieve the creaminess. Pureed potatoes create a thick, velvety texture, and lemon juice brings out the fennel flavors and adds brightness to the dish.

Ingredients

  • 2 tablespoons grape seed oil or olive oil
  • 1 medium onion, diced
  • 2 large fennel bulbs, diced (reserve fronds for garnish)
  • 2 medium russet potatoes, peeled and diced
  • 4 cups low sodium chicken stock or low sodium vegetable stock
  • 1 lemon, cut in half
  • 1 cup whole milk
  • 1/3 cup heavy whipping cream
  • 1 teaspoon whole fennel seeds
  • Kosher salt and freshly ground pepper
  • Lemon infused olive oil (optional)

Instructions

  1. Heat the oil in a large pot over medium high heat. Add the onion, fennel bulbs, and potatoes. Sprinkle with salt and pepper. Cook for about 5 minutes until softened. Add 4 cups of stock and the juice of half a lemon. Bring to a boil, cover, and reduce heat to a low simmer. Cook for about 30 minutes until vegetables are tender. * Tip: Test one of the large potato pieces to check for doneness.
  2. Meanwhile, in a dry sauté pan, toast the fennel seeds over medium high heat for about 2 minutes until fragrant. Place in a mortar or seed grinder. Crush the seeds with a pestle or grind in a seed grinder until very fine.
  3. In a small sauce pan, bring milk, cream, and ground fennel seeds to a simmer. Cook for about 5 minutes, stirring occasionally making sure the bottom of the pan is not forming a burnt film. Remove from heat, cover, and let stand for 15 minutes for flavors to blend.
  4. Puree the vegetables and stock with an immersion blender or work in batches and puree in a blender. Add the milk mixture, the juice from half a lemon, and season with salt and pepper. Simmer for about 5 minutes to blend flavors.
  5. To serve, drizzle with lemon infused olive oil and garnish with fennel fronds.
http://www.sagerecipes.com/2011/10/16/creamy-fennel-and-potato-soup/