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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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 |
1/4 cup water, or as needed (optional) |
ground black pepper to taste |
Directions:
1. Slice the fennel into medium-size pieces.
2. 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.
3. 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.
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