Reviewed: Apr. 17, 2012

This is a really simple, delicious soup option. The fennel really is so mellow. I used olive oil instead for a non-dairy version, but I'm not sure I got the proportions right, because it was pretty oily. I really don't think you need a lot of oil - just enough to keep the fennel sauteing for 10 min. I'm interested in any additional spices or veggies that people have added in.....thoughts?

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Reviewer:

snappsnapp

Reviewed: Feb. 18, 2012

Yum. Followed the suggestion to add potatoes and to puree. Turned out great. I'll admit I was pretty skeptical about the fennel I received in my co-op box, but after trying this soup I would buy it outright. Love this soup!

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Reviewer:

adrastya

Reviewed: Jan. 30, 2012

Dee-licious! Very easy, followed the recipe nearly to a T, although I seasoned the soup immediately after adding the broth (light garlic powder, salt, black pepper) and used a hand blender to cream it up a bit. One pot, few ingredients and fast for an impressive soup!

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Reviewer:

Janene

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Reviewed: Nov. 7, 2011

The only reason I made this was I received a fennel in my bountiful basket. I actually wasnt sure what it was at first. Anyways, I thought I would try this. It was awesome. My family loved it and there were no leftovers. I did add a few potatoes like others had and blended some of it to make it creamy.

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Reviewer:

AZDSRTROZE

Cooking Level: Intermediate

Living In: Parks, Arizona, USA

Reviewed: Jul. 26, 2011

Excellent! Easy to make. Healthy. Delicious. My kids love this soup. Enjoy!

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Reviewer:

cawyjad

Reviewed: Mar. 30, 2011

I thought this soup was excellent, but would make some suggestions. I have never cooked with fennel and the ones I bought at the store were huge. I only bought two and thought it was plenty. I also did not realize the greens at the tops are too tough even if cooked, so just cut it down to the bulb. I did quarter my bulbs as instructed in the recipe but found it to be too big of pieces for a soup. I would advise cutting them into smaller pieces to make the soup easier to eat. I thought the 1/4 cup butter was the right amount because I had to brown so much fennel for the recipe. I agree with others that potatoe would make a nice addition to the fennel.

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Reviewer:

browla1

Reviewed: Jan. 15, 2011

This is the best soup Fennel soup I have ever had the pleasure of trying! It's beautiful. It's light yet there is so much flavor going on. It's a perfect winter soup, comfort food, anytime soup. It's a must try for anyone that loves a good taste.

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Reviewer:

Miss

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Reviewed: Jan. 2, 2011

i found this soup to be very bland. it definitely needs onions and more oomph. it was too late to add onions, so i added white wine at the end, and served it w/ a garnish of toasted pine nuts.

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Reviewer:

Maryrd

Reviewed: Nov. 7, 2010

This was a nice soup, something different. Next time I will cook the fennel in my cast iron skillet first so that it browns more. I halved the butter and it worked perfectly.

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