Potato and fennel soup is a creamy, delicious soup that works just as well during fall and spring. It takes less than half an hour to make.
Servings 4
Ingredients
- 3 potatoes ~10 oz
- 0.5 fennel ~5 oz
- 3 shallots
- 1 vegetable bouillon cube
- 1.7 cups water
- 1.7 cups cooking cream
- 0.5 tsp salt
- 2 tbsp butter
- 2 tbsp oil
- white pepper (to taste)
Instructions
- Peel the potatoes and cut in large pieces. Chop the fennel and shallots coarsley.
- Melt butter and oil in a pan, and stir fry the fennel and shallots on medium heat for 5-8 minutes.
- Now add the bouillon cube, potatoes and water and let it boil gently with the lid on until the potatoes are soft.
- Pour everything in a blender and blend until smooth. Depending on the amount of soup and size of blender it may be wise to do this in two batches.
- Pour the soup back into the pan and add cream, salt and white pepper. Bring the soup back up to temp and serve immediately with a good slice of bread.
