Fennel and Broccoli Soup

Recipe Description

Recipe Ingredients

½ pound fresh fennel (1 small to medium bulb)
1 medium russet or Idaho potato
2 teaspoons olive oil
1 large onion, sliced ¼ inch thick
2 cups broccoli florets
4 cups low-fat or fat-free chicken or vegetable broth
Salt
Freshly ground black pepper
2 tablespoons freshly snipped dill leaves, for garnish

Instructions

Remove tall stalk and frilly leaves from fennel; cut bulb into ¼ inch slices, set aside. Peel potato; cut into 1 inch cubes, set aside. Heat oil in a heavy, 4 quart saucepan over medium heat. Add onion, fennel and broccoli; cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add potato and broth; stir to combine. Increase the heat to high; bring to a boil. Reduce the heat to medium-low, partially cover the saucepan and simmer until potatoes, fennel and broccoli are completely tender and break apart when pierced with a sharp knife, about 20 minutes. Transfer the soup to a food processor or blender, or use an immersion blender; process until smooth. Season with salt and pepper to taste. Reheat before serving, garnishing each serving with dill. Makes 3 to 4 (1 cups) servings.