Get the recipe: Giada De Laurentiis’ Favorite House Soup First, heat the olive oil in a large pot over medium heat. Add the ...

Add the new potatoes and fennel and sauté for 2-3 minutes ... ground black pepper and allow to cool slightly. Pour the soup into a blender, add the dill and blend until smooth.

Add the fennel and apple, and season with salt and pepper. Cook for a few minutes before adding the fennel seeds and stock, bring to a boil, and simmer for 30 minutes. Add thyme and season to ...

Heat the butter in a pan, add the onion, fennel and leeks and fry gently until ... Remove from the heat and allow to cool slightly. Pour the soup into a blender. Add the cream, half of the chives ...

During the cooler months, we naturally crave warmth and comfort, and there’s nothing quite like soup to deliver that cozy ...

Check the seasoning and serve with a swirl of cream and some fennel fronds sprinkled on top of each bowl. Feast on delicious recipes and eat your way across the island with the best reviews from ...

In a medium pot over medium heat, melt butter. Stir in onions and salt. Cook, stirring occasionally, until onions are translucent and just starting to have some color, about 6 minutes. Add fennel ...

The art of making soup was a mystery to me as a child. Though my mother cooked well and often, whenever I had a bowl of soup to nurse a cold or for a quick meal, it came from a can. (Sorry to out ...

This creamy Keto Fennel Chicken Soup is SUPER satisfying, rich, & hearty, while also tasting like a fancy restaurant soup! It’s gluten free and easy to make, too! Recently, I was updating my main food ...

After you've selected the freshest bundle of fennel and brought it home, you're probably wondering how to store it and keep ...

An aromatic and pretty seafood and fennel stew is elegant enough to serve ... Prep this stew ahead of time by preparing the recipe through step 2. Set aside for an hour or refrigerate for several ...

The next day, put the soaked beans and the wild fennel (or the soaked fennel seeds ... drizzled with a little extra-virgin olive oil. Recipe courtesy of Made in Sicily by Giorgio Locatelli ...