Fennel and Potato Soup0 Reviews
- Prep: 15 min
- Cook: 40 min
- Ready In: 1 hr
“Aromatic soup ideal for chilly spring days.” - by Easy Cook
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 215 cal
- 7.2 g
- 34.9 g
Based on a 2,000 calorie diet
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