Fennel And Potato Soup

1. 1

   Slice the fennel into medium-size pieces, keep the feathery fennel fronds.

2. 2

   Heat butter and olive oil together in a medium pot over medium-low heat.

3. 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. 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. 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. 6

   Season with pepper.

7. 7

   Set aside before serving for 5 minutes to allow flavors to develop.

* Per serving · 4 servings · Values may vary.

No additional tips available.