Cream of Fennel Soup

Name: Cream of Fennel Soup
Yield: 4 cups
Ingredients: ½ cup heavy or whipping cream; 2 cups Berta’s Chicken Stock or canned broth; 2 cups Berta’s Chicken Stock or canned broth; 2 tablespoons olive oil; 1 small onion, chopped; 2 tablespoons anise-flavored liqueur; ½ cup heavy or whipping cream; ½ teaspoon salt; Freshly ground black pepper, to taste; 3 fennel bulbs with fronds

Preparation info

4 cups

Difficulty
Complex

Appears in

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

Microwave
Gluten-free
Soup

Method

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.
Place the oil in a 2-quart