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 ...

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 ...

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.

Set your oven to 375 degrees. You’ll need two sheet pans. One sheet pan is for carrots, 1 teaspoon kosher salt, 2 tablespoons of olive oil, a crack or two of pepper. The other pan is for onion ...

Cozy up with this Nourishing Greek Lemon Soup, a vegetarian twist on the classic Greek soup, Avgolemono. It’s a light and creamy lemon broth loaded with fennel, potato, and lentils and then ...

Both the base and stems of Florence fennel can be cooked by braising or roasting, which make it sweet and tender. Cut off the root end and the leaves and peel the outer layer of skin away, then ...

Remove outer layer and stems of fennel bulbs. Cut bulbs in half lengthwise, from stem end through core. Remove core, then, using a mandoline or sharp knife, thinly slice fennel lengthwise.

Many spoons filled with asparagus soup have passed my lips. Some thick with cream, others thinned with broth or fat-reduced evaporated milk. I’ve enjoyed some more than others, but perhaps my ...