Monday, February 8, 2010

Recipe :: Fennel Potato Soup

Styling and Photography by Karen Mordechai
with Special Guest Styling by Randi Brookman Harris

1 tablespoon olive oil

2 medium fennel bulbs

6 medium potatoes, peeled and cubed

3 cups chicken broth

½ cup heavy cream

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Halve, core and chop fennel bulbs.

Heat olive oil and chopped fennel over medium heat for 5 minutes, stirring frequently. Add potatoes and broth. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until potatoes are tender. Blend in a blender. Add cream, salt, pepper Heat through. To serve, sprinkle individual servings with Parmesan cheese and a chive garnish.


  1. et voila ! I just have 3 fenouils in my fridge... and they'll be cooked like you just described your delicious soup ! Merci :)

  2. wow, gorgeous yet simple!
    i will definitely be trying this.


  3. healthy, nice and full of flavour, well done! cheers from london

  4. could you make this with leeks intead of fennel bulbs?

  5. yum. i want this for dinner tonight! a perfect winter meal