Fennel Cream Soup
How do you make fennel and potato cream soup?
Sauté the chopped shallot in oil. Add chopped fennel and potatoes, cooking briefly before covering with vegetable broth. Boil for 20 minutes until the vegetables are tender. Blend everything with a blender until you obtain a smooth, even cream, decorating with fennel fronds when serving.
Ideal for a cold night, this delicious cream soup with a delicate flavor will warm our bodies and make us feel pampered. It is also easy and quick to prepare... I invite you to try it.
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Servings: Serves 4
Ingredients
- 800 g cleaned fennel, without stalks (set aside some fronds)
- 650 g peeled potatoes
- 1 small shallot or yellow onion
- 1 liter vegetable broth
- Extra virgin olive oil
Instructions
Peel the onion and chop it finely. In a high-sided pot, pour in a couple of tablespoons of oil and heat over moderate heat; add the chopped onion and sauté well.
Prepare the vegetable broth you prefer.
Wash and cut the fennel into small pieces. Set aside a few green fronds for the final decoration.
Peel the potatoes, wash them carefully and cut them into small cubes.
Then add the chopped vegetables and let them stew for about 10 minutes, stirring often.
Pour the vegetable broth into the pot until the vegetables are covered and cook for 20 minutes, stirring from time to time.
Adjust the salt and pepper. Finally, blend everything with an immersion blender until you obtain a smooth cream.
Serve hot and decorate with the fronds we set aside.
Enjoy your meal!
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- 800 g cleaned fennel, without stalks (set aside some fronds)
- 650 g peeled potatoes
- 1 small shallot or yellow onion
- 1 liter vegetable broth
- Extra virgin olive oil