fennel-and-potato-soup

Fennel and Potato Soup

2 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    1 h
Easy Cook
Recipe by  Easy Cook

“Aromatic soup ideal for chilly spring days.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Slice the fennel into medium-size pieces.
  2. 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. 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.

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Reviews (2)

Rate This Recipe
amy0592
0

amy0592

Made this with the contents of our CSA box this week, and I was surprised that I and my husband loved it! Couldn't get the four year old on board, but she is not a potato lover. I blended it so it was nice and creamy. Will be making this again!

Lana
0

Lana

Great way to warm up and use some of the more esoteric things from our produce deliveries. Sweet, spicy, delicious.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 215 cal
  • 11%
  • Fat
  • 7.2 g
  • 11%
  • Carbs
  • 34.9 g
  • 11%
  • Protein
  • 5.3 g
  • 11%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 580 mg
  • 23%

Based on a 2,000 calorie diet

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