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Fennel Soup

Fennel Soup
Anne Cusack / Los Angeles Times

Sometimes a low-fat vegetable soup made with little fat or cream lacks flavor. But try sauteing the vegetables before adding them to the soup pot. You'll wind up with a full-bodied soup--one you'd swear was fattening. It's important when cooking ... Read more

Total time: 1 hour | Makes 8 cups
  • Nonstick cooking spray
  • 1 tablespoon oil
  • 1 leek, chopped
  • 1 cup chopped onion
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 (1 1/4-pound) fennel bulb, diced
  • 4 cups chicken broth
  • 2 cups water
  • 2 red potatoes, peeled and diced (about 1 pound)
  • 1 bay leaf
  • 1 tablespoon chopped fennel fronds
  • 2 teaspoons anise-flavored liqueur, such as Pernod

Step 1Spray a large saucepot with nonstick cooking spray. Heat the saucepot over medium heat, then add the oil. Add the leek, onion, carrot, celery and fennel. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Stir in the chicken broth, water, potatoes and bay leaf. Bring to a boil. Reduce the heat, cover, and simmer until the vegetables are tender, 30 minutes.

Step 2Remove the bay leaf. Puree half of the soup and return it to the saucepot. Stir in the liqueur. Ladle the soup into serving bowls and sprinkle the top with the chopped fennel.


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