Course: Soup
Cuisine: Mediterranean
Keyword: fennel recipes, spring soup, vegetarian soup
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6 people
Calories: 184kcal
Author: Mama the Passionate Gardener
A velvety rich spring soup using fennel and potatoes
Print Recipe
- 2 tbsp butter
- 1 lb potatoes, diced.
- 1 fennel bulb, chopped.
- 1 medium onion, chopped.
- 3 garlic cloves, crushed
- 2 tsp salt
- 1/2 tsp black pepper
- 1 liter chicken stock (recommended)
- 1 cup heavy cream
In a pot melt the butter, then add the onion and garlic. Allow them to become fragrant.
Add in the potatoes and fennel. Give them a quick stir.
Season with salt and pepper.
Add in the stock. Compensate with water if the stock does not cover the veggies.
Bring to a quick boil, then reduce the fire to a simmer. Allow to cook for 15-20 minutes.
Remove from fire then use a blender to blend the soup smooth.
Add in the cream, stir and bring to a quick boil before turning off the fire.
Garnish with chopped fennel leaves.
Calories: 184kcal | Carbohydrates: 18g