Fennel Soup II Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 9, 2014
This was lacking in flavor for me. I'll try some other ones.
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Cooking Level: Beginning

Home Town: Phoenix, Arizona, USA
Living In: Tacoma, Washington, USA

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Reviewed: Jan. 24, 2014
Really simple and really good! I don't have a pressure cooker, so cooked it in a pan for about an hour. I used Trader Joe's low sodium vegetable broth. You could probably add stuff, but it's so good and simple and quick, why would you?
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Reviewed: Jan. 12, 2014
This was weird, but good. I ended up making this with a cube of beef bouillon cube and 1 can of beef broth, since my fennel bulb was pretty large. I added 1/4 teaspoon of red pepper flakes, and 1 teaspoon of black pepper for a little kick. I did not add the olive oil at the end because that seemed like it wouldn't add much to the flavor. I had never had fennel before, and I found that it was a nice change from the monotony of winter-time vegetables. It definitely did not taste like licorice. I would make this again, but would probably add cut-up polska kielbasa sausage to it since my family loves the flavor of meat.
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Reviewed: Dec. 28, 2013
Thank you SO much for this recipe! I got fennel in my weekly produce box and panicked because my husband and I do not like licorice at all. Well, this soup had no taste of licorice, and had a wonderfully smooth flavor. I did add a potato for more heartiness, plus salt and pepper, and think that the next time, yes I am converted now thank you, I will add more veggies and perhaps some fresh herbs. Thank you again for a great recipe!
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Cooking Level: Intermediate

Living In: Palm Bay, Florida, USA

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Reviewed: May 18, 2013
I was feeling under the weather, so I made this. It was great! I have never used fennel before. I was surprised that the it didn't impart a licorice taste- just the perfect bit of mellow sweetness to go with the saltiness. I used miso paste instead of veggie bouillon. Also, I added small 1 cm cubes of goat feta cheese to my bowl, since it was my meal. I didn't use a pressure cooker- cooked about 15 minutes until tender.
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Photo by BigShotsMom
Reviewed: Feb. 23, 2013
I've been eyeing this recipe for a while, but I don't have a pressure cooker. I finally decided to make it as I often make soup. I roasted my fennel and leek to bring out the natural flavors and then added 3 cups of homemade chicken stock. I brought it to just below a boil and then let it simmer for about 2 hours. I did think it could benefit from some S&P, but the actual recipe calls for a bullion cube so that may have taken care of that. There is no strong licorice flavor, which I feared. It is just a light vegetable soup and very tasty.
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Photo by BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA
Living In: Long Beach, New York, USA
Reviewed: Feb. 20, 2013
This was incredibly delicious and really, really easy. I did use homemade stock rather than the bouillon cube and I also cooked for 20 minutes and used the quick-release method rather than waiting. Terrific!
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