Reviewed: Nov. 25, 2009

Loved it!! Making it again for Thanksgiving. The only changes I made where a) I used half and half instead of cream, and b) I added a splash of dry sherry with the half and half. I served it family style, topped with chopped fennel tops and lemon slices. It looks as good as it tastes!

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Reviewer:

Corrina

Cooking Level: Expert

Home Town: Antrim, County Antrim, Northern Ireland, U.K.

Living In: Indianapolis, Indiana, USA

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Reviewed: Jul. 20, 2009

I needed to use the fennel I got with my CSA so I made this. It was really easy and really good. I used half-and-half instead of cream and needed >1/3 cup. I'll definitely make this again the next time I have fennel to use.

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Chandra

Cooking Level: Intermediate

Home Town: Holt, Michigan, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 5, 2009

I made this into soup - I pureed everything together - and it was fabulous! I left out the cream.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Mar. 3, 2009

This is so yummy! I added a 1/2 chopped onion, 1/2 tspn of salt, 1/2 tspn of red pepper, 1/2 tspn of garam masala, and 1/2 tspn of turmeric powder.

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Sonia S.

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Reviewed: Feb. 25, 2009

I admit I am easy to please, but this recipe is the best! Easy to do, and oh, so tasty. Will be making it often.

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sister 36

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Reviewed: Feb. 23, 2009

Yummy! I omitted the fennel seeds and added a little garam masala spice. I didn't have any heavy cream so I used milk and butter instead. Lovely flavor but I think next time I'll use some coconut milk in place of the cream. Hubby really enjoyed it as well. Thanks for this one!

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rhettsgirl1

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Reviewed: Aug. 31, 2008

Really excellent. Needed a good helping of salt and pepper, and turned out great. I used some butter and whole milk (had no cream), and eventually needed to increase the amount of butter/whole milk to 3-4T/1c to give it the creaminess it seemed like it should have.

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gwyner

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Reviewed: Aug. 30, 2008

Wonderful recipe, my husband and I both loved it. Has a natural sweetness due to the cooked carrots and fennel bulb. I made this recipe exactly as written.

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michiganfoodie

Cooking Level: Intermediate

Home Town: Lombard, Illinois, USA

Living In: Wyoming, Michigan, USA

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Reviewed: Apr. 8, 2008

I added chicken broth to make it into soup. I omitted the fennel seeds as I find them rather soapy-tasting compared to fresh fennel. Turned out great. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Mar. 12, 2007

Wonderful recipe; can't wait to make again. I didn't have coriander, so I used curry powder, I substituted 1/4 C. half-n-half for the 1/3 C. heavy cream and I used just a scant 1/4 t. anise seed. How fun it is to try a new veggie (fennel)!

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