Creamy Fennel Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat the olive oil or unsalted butter in a pot over medium heat.

Add the chopped fennel, sliced leek, and diced potatoes, and sauté until softened.

Pour in the vegetable or chicken stock and bring to a boil.

Reduce heat and simmer until the vegetables are tender.

Blend the soup until smooth, then stir in the heavy cream.

Season with salt and freshly ground black pepper to taste.

Serve with a drizzle of olive oil or a dollop of crème fraîche and garnish with fennel fronds.

Cooking Techniques

Spice Level:

Dietary

Allergens