Trying New Things: Fennel

We received fennel in our CSA box last week (if you sign up with FFTY, use promo code 6164 for $5 off and please mention my name). I've had it for over a week and a half and I've been procrastinating cooking it because I didn't know what on earth to do with it. I've had fennel only once before - recently my mom made a fennel and orange salad, which was pretty good, but I wanted to cook with it - not prepare it cold. So I went to allrecipes and typed in 'fennel.' The first result I got was Fennel Soup. It had really high ratings and I had all the ingredients I needed on hand, so I went with it.

This was one of The. Best. Soups. I have ever made. My adapted recipe below. :)


Myriah's Fennel Soup
adapted from allrecipes

Ingredients:
2 T butter
1 fennel bulb, quartered twice
1 russet potato, cubed
1/2 yellow onion, diced
12 oz broth
1-2 T reduced fat sour cream, optional

Directions:
Melt the butter in a large skillet over medium heat. Add the fennel, potato, and onion; cook and stir until golden brown, about 10 minutes.

Pour in the broth, and simmer until tender, about 15 more minutes.

Ladle the soup into a blender and blend until mostly smooth (some small chucks are ok). Return to pan, thin with a little more broth, if necessary. Season with salt and pepper. Serve with a dollop of reduced fat sour cream and enjoy!

I loved the sour cream in this. It went really well with the potato in the soup!