Fennel Soup

I used it as a jumping point when working with a Fennel Bulb that came with my Misfits box order. I did not make it as listed but it is probably excellent that way too! I had only 1 Fennel Bulb so I filled out with 2 large yellow squash. I also didn't have vegetable broth but had chicken. I made a sort of Roux paste with 2.5TB cornstarch added to the melting butter then whisked to a paste then slowly incorporated the broth (this takes 20 seconds from start to finish on my gas stove). 20 minutes later I used a stick blender to partly blend it.

I also used potatoes because the store only had one fennel bulb.

Easy to make and excellent flavors! I added one large potato, cut into small pieces, at the time of adding the broth (I used chicken broth instead of vegetable broth)...I also added a 1/4 teaspoon of garlic powder at this time. I cooked the soup until the potato pieces were tender, then blended about half the soup to a puree and poured the puree back into the soup pot. I then stirred in about 1/4 cup of heavy cream and topped the soup with some fennel fronds before serving.

This is a super recipe! I added one garlic clove and two celery stalks to the soup, I also blended the soup when it was finished. In addition to the fennel sprigs, I served the soup with a dollop of light sour cream and a some chopped green onion. Perfection!