This is a print preview of "Fennel and potato soup" recipe.

Fennel and potato soup Recipe
by Easy Cook - Laka kuharica

Fennel and potato soup

Aromatic soup ideal for chilly spring days.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Croatia Croatian
Cook time: Servings: 4 servings

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

  1. Slice the fennel into medium-size pieces, keep the feathery fennel fronds.
  2. Heat butter and olive oil together in a medium pot over medium-low heat.
  3. Add sliced fennel, scallions, and 1 cup of the stock. Cover and simmer gently for 15 minutes until fennel is soft and translucent.
  4. 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.
  5. 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.
  6. Season with pepper.
  7. Set aside before serving for 5 minutes to allow flavors to develop.