The fennel is not too strong, maybe my fennel bulb was too small. I will add more next time. Love the minced fennel fronds on top though! Rich and creamy and a good soup.
1 tbsp olive oil
1 medium onion, chopped
1 large bulb fennel with fronds, chopped
1 large russet potato, peeled and cut into 1/2 inch dice
3 cups veggie broth
1/2 cup frozen peas
1/2 tsp dried tarragon
1 tsp fresh lemon juice
Salt and freshly ground black pepper
1 cup almond milk
In a large soup pot, heat the oil over medium heat. Add the onion, fennel, and potato. Cover and cook until the vegetables begin to soften, about 5 minutes. Add the broth and bring to a boil. Reduce heat to low and simmer, uncovered, until the vegetables are tender, about 30 minutes. Stir in the peas and tarragon and cook 5 minutes longer.
Puree the soup in the pot with an immersion blender.
Reheat the soup over medium heat. Stir in the lemon juice and season with salt and pepper to taste. Stir in the milk and heat to a simmer.
Ladle the soup into bowls, sprinkle each bowl with a small amount of minced fennel fronds, and serve.