Name: Creamy Fennel and Potato Soup
Yield: Makes 8 first-course servings
Ingredients: 2 tablespoons olive oil; 6 cups coarsely chopped cored fresh fennel bulbs (from about 4 large), fronds reserved; 2 medium onions, chopped; 8 ounces white-skinned potatoes, peeled, diced; 4 cups (or more) canned low-salt chicken broth; 2 teaspoons (or more) fresh lemon juice; 1 cup whipping cream; 1 teaspoon fennel seeds, finely crushed; 3/4 teaspoon dried tarragon

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Creamy Fennel and Potato SoupScott Peterson

Fresh fennel bulbs and crushed fennel seeds add subtle anise flavor. Use a mortar and pestle to crush the fennel seeds, or simply place them in a plastic bag and pound them with a rolling pin. The soup can be made a day ahead and rewarmed before serving.

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