Reviewed: Jan. 1, 2012

I really altered this b/c of what I had on hand: only half a bulb of fennel but lots of stalks and fronds. I chopped up the stalks, dried the fronds on a baking sheet @ 150F for an hour, crumbled them, and added to the soup. I had 8 tiny red potatoes that were sprouting and an onion. I used 3 cups homemade chicken stock and 3 cups water. Salt and pepper were the only seasonings I used. I blended half the soup and then added about 3 cups of rice milk (my husband has a dairy allergy). It was creamy and tasty.

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Reviewer:

Laura V.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Sep. 12, 2011

This soup was a real hit. I made it once to get rid of a leftover fennel that I had in the fridge. They liked it so much that the next day a bunch of leeks and random fennel ended up in my fridge by surprise. Apparently the veggie fairy made a visit. The message left was clear... time for more soup.

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Reviewer:

Vanono

Reviewed: Aug. 10, 2011

Good stuff. I will definitely double the amount of potatoes next time, as the fennel was a little strong for my taste. I used about 3/4 of the amount of liquid called for (broth instead of water/bouillon).

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Reviewer:

alexis729

Reviewed: Aug. 8, 2011

This is the best soup recipe to date. I made a modification reducing water to 6 cups and adding 2 cups of 35% cream. This gives the soup a creamy buttery flavor and thickens the liquid. Oh, and I use chicken bouillon which allows me to omit the salt. I am making this for our family gathering this weekend. It is sure to be a crowd pleaser.

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Reviewer:

Norman Lapierre

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

Reviewed: Jun. 26, 2011

Yum! I wanted to use up my leftover leek, fennel and 3 small red potatoes so I reduced the recipe to serve 3. I also threw in half a sliced red bell pepper that I had lying around. I did not blend the veggies for a thicker soup as I don't have a blender or food processor, however I ignored all the recipe's liquid ingredients and veg bouillon; instead I used 3/4 cup vegetable broth, 1.5 cup soymilk and 1.5 cup water. It came out delicious (although I'm sure it would have been nice and thick with the veggies blended)! The only problem with using soymilk is that it coagulates in a strange way when heated, but if this doesn't bother you then keep stirring when simmering and enjoy! Will serve with mini garlic toasts and make again! :-)

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Reviewer:

almondnut

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Berkeley, California, USA

Reviewed: Mar. 23, 2011

Haven't made yet but hopes it tastes like the French vegetable soup at Suzanne's. A thin broth soup loaded w/ veg's. I'll add carrots

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Reviewer:

deb

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Mar. 20, 2011

I loved this recipe!! My grocery store didn't have fennel though, but I'll be on the look out for it from now on as I'm sure it would have been even better. The only other thing I did different was I used only two leeks and it was plenty. In addition, I mashed about half of it to make it a little bit creamy. Wonderful and VERY filling :)

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Reviewer:

College Girl

Reviewed: Oct. 19, 2010

Didn't use potatoes. Fasted for a weekend on this soup, sipping the broth through out the day and eating the veggies when I got hungry. Lets just say I didn't once feel deprived or like I was missing out on anything else. Plus my tummy feels much better.

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Reviewer:

Sasha

Cooking Level: Beginning

Reviewed: Sep. 12, 2010

Very peppery, good with some sausage.

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Reviewer:

Jessi C.

Cooking Level: Beginning

Home Town: Fremont, California, USA

Reviewed: Apr. 14, 2010

Lovely soup - my husband definitely wants me to make it again. My modifications: less water, blending (as another reviewer had suggested), and adding cream. I used 2 bouillons, but only 5 cups of water and then one cup of cream. Can't wait to make it again!

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7 users found this review helpful