Fennel and potato soup
By: Easy cook - Lak...
Published: Sunday, May 20, 2012 - 9:25am

Ingredients




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
Black pepper

Preparation

1 Slice the fennel into medium-size pieces, keep the feathery fennel fronds. 2 Heat butter and olive oil together in a medium pot over medium-low heat. 3 Add sliced fennel, scallions, and 1 cup of the stock. Cover and simmer gently for 15 minutes until fennel is soft and translucent. 4 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. 5 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. 6 Season with pepper. 7 Set aside before serving for 5 minutes to allow flavors to develop.

About

Aromatic soup ideal for chilly spring days.