Fennel, Garlic and Potato Soup Recipe

Name: Fennel, Garlic and Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1/2 large or 1 medium onion, diced; 2 stalks celery, sliced; 2 pounds bulb fennel, trimmed, washed and diced; 1 pound Yukon gold potatoes, peeled and diced; 6 garlic cloves or 1/2 head green garlic, peeled and cut in half; Salt to taste; A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, 1/2 teaspoon fennel seeds and 1/4 teaspoon black peppercorns, tied in cheesecloth; 2 quarts water, vegetable stock or chicken stock; Freshly ground pepper; Chopped fresh fennel fronds; Lightly crushed fennel seeds; Paper-thin slices of fennel bulb; Garlic croutons; Shaved Parmesan

Servings: persons

2 tablespoons extra virgin olive oil
1/2 large or 1 medium onion, diced
2 stalks celery, sliced
2 pounds bulb fennel, trimmed, washed and diced
1 pound Yukon gold potatoes, peeled and diced
6 garlic cloves or 1/2 head green garlic, peeled and cut in half
Salt to taste
A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, 1/2 teaspoon fennel seeds and 1/4 teaspoon black peppercorns, tied in cheesecloth
2 quarts water, vegetable stock or chicken stock
Freshly ground pepper
Chopped fresh fennel fronds
Lightly crushed fennel seeds
Paper-thin slices of fennel bulb
Garlic croutons
Shaved Parmesan

1
Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion, celery, chopped fennel and a generous pinch of salt.
2
Cook gently for about 5 to 8 minutes, until the vegetables have softened and lost some of their volume.
3
Add the potatoes, garlic, bouquet garni and the water or stock and bring to a boil.
4
Reduce the heat, add salt to taste, cover and simmer 45 minutes.
5
Remove the bouquet garni.
6
Blend the soup until smooth with an immersion blender, or ladle into a blender, working in 1 1/2-cup batches.
7
Remove the center from the blender cover, place a towel over the cover and pull it down tightly to prevent splashing.
8
Blend and return to the pot.
9
Heat through, add salt and pepper to taste and serve, or chill and serve cold, with your choice of garnishes.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1/2 large or 1 medium onion, diced, 2 stalks celery, sliced, 2 pounds bulb fennel, trimmed, washed and diced, and more.

Yes, Fennel, Garlic and Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fennel, Garlic and Potato Soup

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