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Cream of Fennel Soup

A delicious cream soup that embodies fennel’s aromatic sweetness and depth of flavor without the heavy texture of traditional creamy soups. For an interesting twist try using roasted fennel instead of just a sauté.

Submitted by Pacific Natural Foods - October 2008

•   2 tbsp Butter
•   1 medium onion, chopped
•   2 cloves garlic, chopped
•   2 Fennel bulbs, slice crosswise
•   1/4 cup fresh Parsley, minced
•   32 oz. Pacific Natural Foods Free Range Chicken Broth
•   1/4 cup Lemon juice
•   2 tsp fresh Tarragon, minced
•   2 cups Whole Milk or Pacific Natural Foods Organic Unsweetened Soymilk
•   Salt & white pepper to taste
•   Fennel fronds (garnish)

In a large, heavy pot, melt the butter. Sauté the onions and garlic until they are soft. Add the fennel and parsley and continue to sauté until soft. Add Pacific Natural Foods Free Range Chicken Broth, and bring the mixture to a boil.

Reduce heat, and simmer the mixture about 20 minutes, until the fennel is quite tender. Pureé the mixture in batches in a blender or food processor. Stir in the lemon juice, salt, white pepper, and tarragon. Chill the soup thoroughly. Add mixture to the whole milk or soymilk and serve the soup garnished with fennel.