Cream of Fennel Soup Recipe

Cream Of Fennel Soup Recipe

Ingredients

Makes 4 servings

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 large bulb fennel with fronds, chopped
• 1 large russet or Yukon Gold potato, peeled and cut into 1/2-inch dice
• 3 cups vegetable broth or water
• 1/2 cup frozen peas
• 1/2 teaspoon dried tarragon
• 1 teaspoon fresh lemon juice Salt and freshly ground black pepper
• 1 cup plain unsweetened soy milk

Method

1. In large soup pot, heat the oil over medium heat
2. Add the onion, fennel and potato
3. Cover and cook until the vegetables begin to soften, about 5 minutes
4. Add the broth and bring to a boil
5. Reduce heat to low and simmer, uncovered, until the vegetables are tender, about 30 minutes
6. Stir in the peas and tarragon and cook 5 minutes longer
7. Puree the soup in the pot with an immersion blender or in a blender or food processor, in batches if necessary and return to the pot
8. Reheat the soup over medium heat
9. Stir in the lemon juice and season with salt and pepper to taste
10. Stir in the soy milk and heat to a simmer
11. Ladle the soup into bowls, sprinkle each bowl with a small amount of minced fennel fronds and serve

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