Total Time
35mins
Prep 10 mins
Cook 25 mins

Fennel makes this soup very fragrant and flavorful.

Ingredients Nutrition

Directions

  1. In large covered saucepan simmer potatoes in chicken broth and wine until tender, about 15 to 20 minutes.
  2. Meanwhile, in large skillet over medium heat, sauté celery, fennel slices, and onion in olive oil until tender, about 15 minutes.
  3. Mash potatoes right in the broth mixture in the saucepan with a masher.
  4. Stir in celery-fennel mixture. Heat through. Season with pepper and salt.
  5. Chop reserved fennel tops and use to garnish each serving.
Most Helpful

A great way to use fennel - it really showcases its flavor. I used just a half tablespoon of the oil. It was a really good soup.

Maito August 02, 2011

it was very easy and very cheep to make, i didnt use any salt (i made it for my diabetic grandma) but it didnt realy need any, it tastes great, the fennel adds a great taste! i loved it

ekoasa August 12, 2007