Potato-Fennel Soup
Notes: Chop feathery green fennel leaves and sprinkle onto servings.
How to Make It
Step 1
1
Rinse fennel. Trim and discard stems and bruised portions (save leaves; see notes). Chop fennel heads.
Step 2
2
In a 4- to 5-quart pan over medium-high heat, frequently stir fennel, onions, and butter until vegetables are golden, about 25 minutes.
Step 3
3
Add potatoes and broth. Cover and bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, until potatoes mash easily when pressed, about 20 minutes.
Step 4
4
In a blender, whirl soup mixture, a portion at a time, until smoothly puréed. Return to pan. Add half-and-half, and liqueur to taste. Stir over medium-high heat until hot, about 3 minutes.
Step 5
5
Ladle into bowls and season to taste with salt and pepper.
Ingredients
2 heads fennel (each about 3 1/2 in. wide)
1 1/4 pounds onions, peeled and chopped
2 tablespoons butter or margarine
1 1/4 pounds russet potatoes, peeled and chopped
3 cups fat-skimmed chicken broth
1 1/2 cups half-and-half (light cream)
2 to 4 tablespoons anise-flavor liqueur such as sambuca or ouzo
Salt and pepper
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