Photo: Annabelle Breakey; Styling: Randy Mon
Total Time
45 Mins
Serves 4

A smooth, silky, understated soup that is oddly compelling--the Greta Garbo of soups. Time: 45 minutes.

How to Make It

Step 1

Trim root end and stalks from fennel bulb; reserve some feathery fronds for garnish. Chop bulb to make about 4 cups.

Step 2

In a large saucepan over medium-high heat, melt butter, add onion, and cook until limp, about 5 minutes. Add broth, fennel, and apple. Cover and bring to a boil; reduce heat and simmer until fennel is soft when pierced, 15 to 20 minutes. Stir in watercress and cook until wilted.

Step 3

Purée soup in a blender in batches, holding lid down with a towel. Pour back into pan, thin with more broth if you like, and reheat. Season with salt and freshly ground black pepper.

Step 4

Serve topped with fennel fronds and crumbled blue cheese.

Step 5

Note: Nutritional analysis is per serving.

Ratings & Reviews

CaseyN's Review

October 28, 2009
This soup came out deliciously! I added 1 jalepeno to give it a nice spice because I was making it for my boyfriend who had a cold. Also, I used kale instead of watercress which was yummy, but I'm sure the watercress would have been too. Highly recommended!