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Friday, February 23, 2007

Cooking Recipe: Fennel Soup!

6 Servings
  • ½ cup (125 ml) onions
  • 1 cup (250 ml) carrots
  • 1 cup (250 ml) fennel bulb
  • 2 potatoes, peeled
  • ¼ cup (60 ml ) butter
  • 4 cups (1 L) chicken or beef broth
  • salt and pepper
  • milk
  • 2 tablespoons (30 ml) chives, chopped
Coarsely chop the vegetables. Set aside, reserving potatoes separately. In a saucepan, melt butter. Add vegetables, except potatoes. Over low heat, cook 15 - 20 minutes until tender but not browned. Add broth and potatoes. Season to taste with salt and pepper. Bring to a boil and cover. Over low heat, simmer until potatoes are tender. Purée the mixture in a blender and add enough milk to make a thick, creamy soup. Return to the saucepan and reheat without boiling. Sprinkle with chopped chives and Serve!

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