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Fennel-Chicken-Potato Soup

Ingredients

• 2 medium fennel bulbs, washed (2 pounds)
• 6 medium potatoes, peeled and cubed (2 pounds)
• 4 cups reduced-sodium chicken broth
• 1/3 cup butter or margarine
• 1/2 cup all-purpose flour
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon ground black pepper
• 2 cups cultured buttermilk or milk
• 2 1/2 cups chopped cooked chicken
• Rye croutons (optional)

Directions

1. Snip 1/4 cup of the leafy tops from fennel bulbs.
2. Cut off and discard upper stalks of fennel.
3. Remove any wilted outer layers.
4. Cut off and discard a thin slice from fennel base.
5. Halve, core, and chop fennel.
6. Combine fennel, potatoes, and broth in a Dutch oven.
7. Simmer, covered, for 15 to 20 minutes.
8. Drain, reserving broth.
9. Mash in a bowl with a potato masher.
10. Meanwhile, in the same pot, melt butter over medium heat.
11. Stir in flour, caraway seeds, and pepper.
12. Add buttermilk and cook and stir until slightly thickened and bubbly.
13. Cook 1 minute.
14. Stir in mashed potato and fennel mixture, chicken, snipped fennel tops, and broth.
15. Cook and stir until heated through.
16. If necessary, stir in additional broth to achieve desired consistency.
17. Top each serving with rye croutons and additional leafy fennel tops.

Attribution