“Fennel makes this soup very fragrant and flavorful.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In large covered saucepan simmer potatoes in chicken broth and wine until tender, about 15 to 20 minutes.
  2. Meanwhile, in large skillet over medium heat, sauté celery, fennel slices, and onion in olive oil until tender, about 15 minutes.
  3. Mash potatoes right in the broth mixture in the saucepan with a masher.
  4. Stir in celery-fennel mixture. Heat through. Season with pepper and salt.
  5. Chop reserved fennel tops and use to garnish each serving.

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