Reviewed: Nov. 1, 2009

Oh, my! I'm pretty sure they serve this soup in heaven, that's how good it is! Per other reviewers, I added some diced potato and pureed the soup before serving. Also, I double the recipe, but kept the butter amount the same and it was still rich and delicious! Finally, instead of the onion powder suggested by some, I sauteed some green onion tops with the fennel instead. This has been added to our Thanksgiving menu for this year, yum!

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rosenicole

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Reviewed: Oct. 20, 2009

I followed the direction of others and added 2 potatos and a leek. I also added the sourcream, then pured the soup. It is very good.

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herbie

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Reviewed: Sep. 7, 2009

I grew some fennel for the first time and didn't know what to do with it. Tried this recipe since it was quick and easy. I was really surprised how good it was. I used chicken broth and then topped with a few green onion-really good. I might try adding potatoes and other root vegetables in the future, maybe even pureeing everything with cream but the recipe is good just as is.

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fourmelos

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Reviewed: Apr. 19, 2009

Great easy soup for spring or fall. We did add (yellow new) potatoes and after the first bowl topped with green onion. This recipe would also be easy to modify and add other ingredients, such as root vegetables.

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MPWELTY

Cooking Level: Expert

Living In: Concord, California, USA

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Reviewed: Feb. 26, 2009

Great recipe, but instead of veg broth I used chicken, and while simmering I added a whole unchopped garlic clove. just before serving I added a little chopped shallot as well. Yummy and pretty too.

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jiffy24

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Reviewed: Jan. 21, 2009

I made this minus the butter and then mashed up the fennel to make the soup. It was tasty but warning that fennel is somewhat of a laxative. Good for diet lovers!

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Swest

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Reviewed: Jan. 7, 2009

I found this recipe very fennel friendly for one who had never cooked it before. I almost threw out the fennel bulb - thankfully checked out all recipes first. I made similar changes as others - added 4 yukon gold potaoes, 2 cans of chicken broth, and blended with a stick blender. Tastey and hearty - no hint of licorice. Will definitely make again.

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bookins3

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Reviewed: Oct. 3, 2008

So easy and delicious. I get organic fruits/vegs delivered to my door, and my box contained fennel this week. I have never cooked with it before and decided to try this recipe. I only used 1 fennel bulb, and added cubed potato to bulk it up. I pureed some of it so that it had a creamy texture but still contained chunks of fennel and potato. I just ate 3 bowls.....I will make this again!

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alyson_a

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2008

Good recipe - I didn't have vegetable broth on hand, so used water, some garlic powder, parsley, basil, dash of olive oil, and a small tomato. Fennel flavor is mild as others have said. I would definitely say the butter should be reduced, likely by half.

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Maria

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2008

Wow! So wonderful and unexpected! I absolutely love this soup. I made it as a starter for a fancy dinner party, and everyone loved it. The first question was 'what is in this?' It seems most people have never even tried fennel. I made 2 changes. I cubed the fennel since my bulbs were large, and I used half veg broth and half chicken broth. This is one of my absolute favorite soup recipes now!

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RoseanneM

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Monument, Colorado, USA

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Reviewed: Mar. 19, 2008

Tasty and easy to make. I made as directed and took the suggestion from another review to add cubed potatoes. I added two dollops of sour cream when cool and a dash of onion powder. Then I blended in food processor for a fancier soup. However, it was fine just as made from the stove. I thought the fronds would make a nice garnish but found them too tough and lacking the fennel flavor. This is a great alternative from the same old, same old.

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beecee

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Park Ridge, Illinois, USA

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Reviewed: Mar. 15, 2008

Very tasty and easy soup! I used olive oil and added some spices but even without these changes I think it would've been good. The taste of fennel is very mild.

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KUCHENCHEFINCANADA

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Reviewed: Mar. 1, 2008

Delicous!! And so easy! The fennel itself makes this seem like a complex blend of subtle flavors. I used chicken broth, pureed the soup, and it made a perfect, creamy comfort food. This will be a regular in my kitchen. Yummy!

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donnacim

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Reviewed: Nov. 7, 2007

Quite nice. This was my second time cooking with fennel. I added a pinch of dried herbes de Provence. I also used freshly ground white pepper. This has a nice peppery taste. It's delicate.

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Jonathan in GA

Cooking Level: Beginning

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Reviewed: Aug. 16, 2007

Classy, not to mention quick and easy to make! I don't really like anise, but really enjoyed this soup, it also reheats and freezes well; an added bonus ;)

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Jun. 20, 2006

This is a good recipe to use with fennel that isn't super fresh and tender. The flavor was excellent, and I enjoyed it, but I think it would be wonderful with some heavy cream, and maybe even some potato. I'll try that this weekend. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Mar. 9, 2006

This could be the easiest 'fancy' recipe ever. Very delicious. Reheats well too.

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Esmee

Cooking Level: Intermediate

Home Town: Groton, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 2, 2006

I never knew how much I loved fennel until I tried this soup! It has a delicious, mild flavor; the flavor of the ingredients are really allowed to come through.

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