Title: Potato And Fennel Soup Hodge
Categories: April 1995
Yield: 1 servings

1 Fennel bulb; (sometimes
-called
; anise), stalks
; discarded, bulb
; cutinto 1/2-inch
; dice, and feathery
; leaves reserved for
; garnish
1 Onion; diced
2 tb Unsalted butter
2 md Russet; (baking) potatoes
2 c Chicken broth
1 1/2 c Milk

In a large heavy saucepan cook diced fennel and onion in butter over
moderate heat, stirring, until softened, about 10 minutes. Peel and cube
potatoes. Add potatoes and broth to fennel mixture and simmer, covered,
until potatoes are very tender, about 20 minutes. In a blender or food
processor puree mixture in batches until smooth and return to saucepan.
Stir in milk and salt and pepper to taste and simmer soup, stirring
occasionally, 10 minutes, or until heated through.

Garnish soup with reserved fennel leaves.

Makes about 5 cups.

Gourmet April 1995

Converted by MC_Buster.

Per serving: 619 Calories (kcal); 39g Total Fat; (54% calories from fat);
26g Protein; 45g Carbohydrate; 112mg Cholesterol; 1834mg Sodium Food
Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.