This was a wonderfully simple, cheap and tasty soup with nice subtle flavors of fennel, onion and leeks.
But like others who have reviewed the recipe, I found that the broth was too thin as it was, and so scaled back some on the water, replaced that amount with chicken broth, and right at the end added about 6-8 oz. of whipping cream.
I also added some seasoning because for all the nice subtlety of flavor and simplicity that comes with nice broth-like soups, I wanted a little edge. So right before the adding-water stage I put in a tablespoon of red chili flakes,and a cup of finely chopped parsley.
Finally, even though some like coups as-is and some like them blended, I felt this could do with a blend to harmonize all the flavors. 5 minutes with the hand blender gave it a good consistency, and the chili flakes, fennel and cream all came together nicely.
Finally, not sure why the recipe calls for plonking half-onions into the pot. They eventually break up after softening, but unless you blend the soup, those chinks are awfully big and don't cook as evenly in such huge sizes. I suggest coarsely chopping the onions for better cooking and flavor. Still and awesome soup though, and for the cheap cost will last me almost a week!
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This was a wonderfully simple, cheap and tasty soup with nice subtle flavors of fennel, onion...