I love fennel, but had failed to ever feed it to my tiny humans. They love soup, so I figured this would be the best way to introduce it to them, though my eldest said it smelled like candy as I was cutting it (my family loves black licorice). Needless to say this was a win, my kids requested seconds at dinner. I have provided a vegetarian or even vegan option for those in need.
1 Fennel, core removed, bulb and stalk sliced thin
3 Leeks, white and light green part, sliced thin
2 Cloves Garlic, minced
Salt and Pepper
2 T Butter (use Olive Oil if needed)
5 C Chicken Broth (use Vegetable Stock if needed)
1 medium Apple, peeled, diced
2 C Diced Fingerling Potatoes
2 tsp. Turmeric
2 Bay Leaves
1/4 tsp. Dried Thyme
2 T Fresh Parsley, chopped
1/2 C Heavy Cream (use canned Coconut milk if needed)
1 T Lemon Juice
-In large skillet melt butter over medium heat. Add in fennel, leek and garlic, add in desired salt and pepper. Cook until vegetables brown.
-Add cooked veggies to crockpot, add in all other ingredients except cream and lemon juice. Cook low 6 hours or until potatoes are soft.
-Reduce temperature to keep warm, add in cream and lemon juice, stir well. Allow to cook an additional 15-20 minutes. Server with fennel fronds. Enjoy!