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Favorite Fennel Soup

 Favorite Fennel Soup
For an interesting first course, try this delicate soup from Nanette Cheramie of Oklahoma City, Oklahoma. "The light broth has a mild fennel taste," she says.
5 ServingsPrep: 15 min. Cook: 40 min.


  • 4 fennel bulbs, sliced
  • 1 large onion, chopped
  • 2 tablespoons butter
  • 2 cans (14-1/2 ounces each) vegetable or chicken broth
  • 2 cups milk
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 egg yolks
  • 1/2 cup half-and-half cream


  • In a large saucepan, saute fennel and onion in butter until tender.
  • Add the broth, milk and seasonings. Cover and simmer for 30 minutes.
  • Strain, reserving broth. Discard fennel, onion and bay leaf.
  • In a small bowl, beat egg yolks and cream. Gradually add a small
  • amount of hot soup. Return all to the pan. Cook and stir until
  • slightly thickened. Simmer 10-15 minutes longer (do not boil).
  • Yield: 5 servings.