Creamy Fennel Soup

By October 4, 2011Uncategorized

1 lb potatoes

1 medium fennel bulb, chopped
3 tablespoons unsalted butter

2 cups (plus more for thinning) of low-fat chicken or vegetable broth

4 oz low-fat cream cheese, cut into 4 squares
1 tablespoon lemon juice
salt and freshly ground pepper
1 tablespoon chopped fresh chives

Melt the butter in a medium pan over low heat. Add fennel. Cook, covered, for 10 minutes, stirring occasionally, not allowing  to brown. While fennel is cooking, peel and chop potatoes. At the 10-minute mark, add the potatoes and 2 cups broth to the pan. Increase heat to medium high, and bring to a boil. Reduce heat to low, cover, and cook 10 more minutes, or until vegetables are tender. Remove from heat and cool slightly. Place soup in a blender and add the cream cheese. Blend until smooth. Return soup to the pan. Add the lemon juice and season with salt and pepper to taste. At this point, you may wish to thin the soup with a bit more broth. Stir over low heat until heated through. Ladle into bowls and sprinkle with the chives. From


Author Terra

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