Fennel and Potato Soup recipe
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Ingredients
- 3 bulbs fennel - trimmed, quartered, and cored 1 tablespoon butter 1 tablespoon olive oil 3 spring onions, sliced 4 cups vegetable stock, divided 1 large potato, peeled and cubed ¼ cup water, or as needed ground black pepper to taste
Nutrition Info
- 215 caloriescarbohydrate: 34.9 gcholesterol: 7.6 mgfat: 7.2 gfiber: 8.8 gprotein: 5.3 gsaturatedFat: 2.3 gservingSize: -sodium: 579.7 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Fennel and Potato Soup
Directions
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Slice the fennel into medium-size pieces.
Heat butter and olive oil together in a pot over medium-low heat. Add sliced fennel, spring onions, and 1 cup of the stock. Cover and simmer gently for 15 minutes until fennel is soft and translucent.
Pour remaining stock into the pot, add potato. Bring the mixture to a boil, reduce heat to medium-low, and simmer gently until the potato is very soft and cooked through, about 25 minutes. Gently mash vegetables with a potato masher or the back of a wooden spoon until soup is thick and chunky. If soup is too thick, stir in water by tablespoons to your desired consistency. Season with black pepper. Let rest 5 minutes to allow flavors to develop before serving.