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servings
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Metric
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Servings
4
Prep Time
5
minutes
minutes
Cook Time
30
minutes
minutes
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)
Imperial
-
Metric
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.