Description
Aromatic soup ideal for chilly spring days.
Ingredients
- 3 bulbs fennel – trimmed, quartered, and cored
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 spring onions, sliced
- 4 cups vegetable stock, divided
- 1 large potato, peeled and cubed
- ΒΌ cup water, or as needed (Optional)
- ground black pepper to taste
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 4