Name: Fennel and Potato Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Fennel - trimmed, quartered, and cored - 3 bulbs; Butter - 1 tablespoon; Olive oil - 1 tablespoon; Spring onions, sliced - 3; Vegetable stock, divided - 4 cups; Potato, peeled and cubed - 1 large; Water, or as needed (Optional) - ¼ cup; Ground black pepper to taste - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Fennel and Potato Soup

1. Fennel - trimmed, quartered, and cored - 3 bulbs

2. Butter - 1 tablespoon

3. Olive oil - 1 tablespoon

4. Spring onions, sliced - 3

5. Vegetable stock, divided - 4 cups

6. Potato, peeled and cubed - 1 large

7. Water, or as needed (Optional) - ¼ cup

8. Ground black pepper to taste - ¼ cup

How to cook deliciously - Fennel and Potato Soup

1. Stage

Slice the fennel into medium-size pieces.

2. Stage

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.

3. Stage

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.