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Total Time
49mins
Prep 30 mins
Cook 19 mins

I love garlic soup with onions and potatoes! That being said; I don't like the flavor of the fennel fronds or the fennel bulb. However, am printing this the way I found it, with a few tweaks here & there.The sugar snap peas were nice and fresh and gave the dish a wonderful flavor! BHG online.It's just that I am with the Cubans, they don't like licorice either!

Ingredients Nutrition

Directions

  1. In a large saucepan cook garli and a pinch or two of crushed red peppers in 2 tablespoons hot oil over medium heat for 1 minute; remove garlic.
  2. Add onion and cook until tender.
  3. Add potatoes, chicken broth, and water.
  4. Bring to boiling; reduce heat.
  5. Cook, covered, 15 to 18 minutes, or until potatoes are tende; cool soup slightly.
  6. Using a food processor or blender, puree soup in batches until smooth; return to saucepan.
  7. Add fennel and peas.
  8. Bring to boiling; reduce heat.
  9. Simmer, uncovered, for 3 minutes.
  10. Stir in salt and pepper.
  11. Top with fennel fronds.
  12. Spoon on yogurt and drizzle with olive oil.
  13. Makes 8 side-dish servings or 4 main-dish servings.