“I got this recipe off the internet ( I think it was in a newspaper)and it is so good. Very tasty, creamy and filling. You will swear this has cream in it!!!”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim tops& bottoms of fennel bulbs.
  2. Save a few green fronds& chop for garnish.
  3. Thinly slice bulbs, you should have about 4 cups sliced fennel.
  4. In large saucepan, saute sliced fennel, onions, carrots in the olive oil until tender, about 20 minutes.
  5. Add chicken broth, cover& bring to a simmer about 20-25 minutes until veggies are tender.
  6. Remove from heat& puree with an immersion blender right in saucepan or in a food processor or add to a blender.
  7. May take a couple of batches.
  8. Transfer each batch to a clean saucepan.
  9. Serve with sprinkle of chopped fennel fronds& cracked black pepper.

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