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Julee Rosso, Sheila Lukins

Cream of Fennel Soup

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Preparation info

  • 4 cups

    • Difficulty

      Complex

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

The flavor of this light fennel soup is enhanced with anisette. The fronds make a delicate garnish.

Ingredients

  • 3 fennel bulbs with fronds
  • 2 tablespoons olive oil
  • 1 small onion, chopped

Method

  1. Trim the fennel, removing the thin stalks and thick base. Reserve 2 tablespoons of the fronds. Coarsely chop the bulbs; you should have about 3½ cups.
  2. Place the oil in a 2-quart

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