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Add a photoAromatic soup ideal for chilly spring days.
Ingredients
- 3 medium fennel bulbs, trimmed, quartered, and cored
- 1 tbs butter
- 1 tbs olive oil
- 3 scallions (spring onions), trimmed and sliced
- 4 cups vegetable stock from 1 cube
- 1 large potato, peeled and cubed
- Black pepper
Directions
- Slice the fennel into medium-size pieces, keep the feathery fennel fronds.
- Heat butter and olive oil together in a medium pot over medium-low heat.
- Add sliced fennel, scallions, and 1 cup of the stock. Cover and simmer gently for 15 minutes until fennel is soft and translucent.
- Add potato and remaining 3 cups of the stock, bring to a boil. Reduce heat to medium-low and simmer gently for 25 minutes or until potato is very soft and cooked through.
- Gently mash vegetables with a potato masher or the back of a wooden spoon until soup is thick and chunky. Do not puree the mixture. Add a little water if it becomes too thick.
- Season with pepper.
- Set aside before serving for 5 minutes to allow flavors to develop.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 448g | |
| Recipe makes 4 servings | |
| Calories 163 | |
| Calories from Fat 58 | 36% |
| Total Fat 6.59g | 8% |
| Saturated Fat 2.31g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 1032mg | 43% |
| Potassium 845mg | 24% |
| Total Carbs 25.1g | 7% |
| Dietary Fiber 5.7g | 19% |
| Sugars 2.79g | 2% |
| Protein 3.19g | 5% |
