How to Make Fennel Soup | Cooking with Jonny

Heat olive oil in a large pot over medium heat.

Add chopped onion and minced garlic, sauté until translucent.

Stir in the chopped fennel and diced potato, cooking for about 5 minutes.

Pour in the vegetable broth and bring to a boil.

Reduce heat and let simmer for 20 minutes, or until the vegetables are tender.

Use an immersion blender to puree the soup until smooth.

Stir in the heavy cream and season with salt and pepper to taste.

Heat through for another 5 minutes without boiling.

Serve hot, garnished with fresh dill.

Equipment Needed

Spice Level:

Dietary