Soup has a reputation as cold-weather food, but why? Soup is for all seasons. Use winter or spring vegetables — broccoli, ...

There’s something about a silky, puréed soup that feels both comforting and elegant. This Fennel and White Bean Soup is just ...

This puréed broccoli soup is so flexible. Substitute asparagus or zucchini for the fennel in this recipe when they’re in season; cook them along with the broccoli. The crunchy, garlicky ...

The other pan is for onion and fennel, with 1 teaspoon salt, 1 teaspoon fennel seeds, a crack or two of pepper and 2 tablespoons of olive. Mix the ingredients on a sheet pans with your hands or ...

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 ...

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 ...

Peel the onion and parsnips. Chop finely, together with the fennel bulbs and celery, to roughly the same size dice. Roughly chop the parsley leaves. Melt the butter in a large pot or casserole dish.

Doing so is a popular technique, sometimes also known as “sheet-pan tomato soup” (Ina Garten’s famous recipe also uses the same approach.) To make Fennel’s soup, you roast tomatoes ...

A swallow of this tasty soup leaves irresistible flavors dancing in my mouth. Pernod is made from distillates of star anise, fennel and 14 other botanicals such as coriander and mint. Truth be ...

Pureed broccoli-fennel soup was inspired by one that Gino Angelini makes and serves year-round at Osteria Angelini. He combines broccoli with another vegetable — asparagus in the spring ...