Creamy Fennel Soup

Serves: 6
Total Calories: 728


6 cups homemade Chicken Broth or a mix of half store-bought broth and half water
2 large leeks, trimmed
3 medium fennel bulbs (about 2 1/2 pounds)
2 tablespoons unsalted butter
1 tablespoon olive oil
5 boiling potatoes, peeled and sliced
salt and freshly ground black pepper
Extra-virgin olive oil


1 Prepare the broth, if necessary. Then, cut the leeks in half lengthwise and rinse them well to eliminate all traces of sand between the layers. Chop coarsely.

2 Trim the fennel stalks even with the bulbs, reserving some of the feathery green leaves for a garnish. Trim away the base and any brown spots. Cut the bulbs into thin slices.

3 In a large pot, melt the butter with the oil over medium heat. Add the leeks and cook until soft, about 10 minutes. Add the fennel, potatoes, broth, and salt and pepper to taste. Bring to a simmer and cook until the vegetables are very soft, about 1 hour.

4 With a slotted spoon, transfer the vegetables to a food processor or blender. Process or blend until smooth.

5 Return the vegetables to the pot and reheat gently. Spoon into soup bowls, sprinkle with the reserved fennel tops, and drizzle with olive oil. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 728
Calories from Fat: 53

This Creamy Fennel Soup recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

More Recipes from the Cook'n in Italy Cookbook:
* Soups
Antonietta’s Bean Soup
Bean and Mushroom Soup
Bread Noodles in Broth
Chicken Broth
Chickpea Soup from Puglia
Chickpea and Pasta Soup
Chunky Fish Soup
Cooked Water Soup
Creamy Bean Soup
Creamy Cauliflower Soup
Creamy Fennel Soup
Creamy Mushroom Soup
Egg Crepes in Broth
Egg Soup from Pavia
Escarole and Little Meatballs Soup
Fontina, Bread, and Cabbage Soup
Friulian Barley and Bean Soup
Green Bean and Sausage Soup
Leek, Tomato, and Bread Soup
Lentil and Fennel Soup
Lentil and Greens Soup
Ligurian Chickpea and Porcini Soup
Married Soup
Meat Broth
Milan-Style Pasta and Beans
Mushroom and Potato Soup
Mussels and Clams in Tomato Broth
Pasta and Beans
Pureed Lentil Soup with Croutons
Red Pepper Soup
Roman Egg Drop Soup
Seafood, Pasta, and Bean Soup
Semolina Fritters in Broth
Sicilian Tomato Barley Soup
Spinach, Lentil, and Rice Soup
Tuscan Bread and Vegetable Soup
Tuscan Fish Soup
Tyrolean Bread Dumplings
Vegetable Soup with Pesto
Winter Squash Soup
Zucchini Pesto Soup
Zucchini and Potato Soup
Zucchini and Tomato Soup

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