Fennel and potato soup
3 medium fennel bulbs, trimmed, quartered, and cored
1 tbs butter
1 tbs olive oil
3 scallions (spring onions), trimmed and sliced
4 cups vegetable stock from 1 cube
1 large potato, peeled and cubed
Slice the fennel into medium-size pieces, keep the feathery fennel fronds.
Heat butter and olive oil together in a medium pot over medium-low heat.
Add sliced fennel, scallions, and 1 cup of the stock. Cover and simmer gently for 15 minutes until fennel is soft and translucent.
Add potato and remaining 3 cups of the stock, bring to a boil. Reduce heat to medium-low and simmer gently for 25 minutes or until potato is very soft and cooked through.
Gently mash vegetables with a potato masher or the back of a wooden spoon until soup is thick and chunky. Do not puree the mixture. Add a little water if it becomes too thick.
Season with pepper.
Set aside before serving for 5 minutes to allow flavors to develop.