Fennel and Potato Soup
User Reviews
5
Fennel and Potato Soup
Description
This Fennel and Potato Soup starts by sautéing chopped fennel bulb, yellow onion, celery, and finely chopped garlic in olive oil and butter until softened and fragrant. The addition of fennel seeds and optional a pinch of anise seeds infuses a mild licorice-like flavor that complements the sweetness of the vegetables. Potatoes, preferably Yukon Gold for their creamy texture, are then added and browned slightly to build flavor.
Vegetable broth is poured in to simmer the mixture until the potatoes are tender. After cooking, heavy cream is stirred in, enriching the soup with a smooth, velvety consistency once pureed. Blending the soup yields a creamy, pale soup with warm, aromatic undertones from the fennel and spices.
The soup can be thinned with additional broth if too thick and is finished with salt and freshly ground black pepper to taste. A drizzle of olive oil on serving adds an extra layer of richness. It's an elegant yet simple soup suited to cooler days or as a starter.
Ingredients
- 1 tablespoon olive oil plus more for serving
- 3 tablespoons butter unsalted
- 10 ounces fennel bulb coarsely chopped, 1 to 2 bulbs
- 1/2 large yellow onion coarsely chopped
- 1/2 celery coarsely chopped, stalk
- 2 garlic cloves finely chopped, 10 g
- anise seeds pinch, optional
- 1 teaspoon fennel seeds crushed, 2 g
- 7 ounces potatoes peeled and cubed, preferably Yukon Gold
- 3 1/3 cups vegetable broth plus more as needed, store-bought or homemade
- 1/2 cup heavy cream
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Instructions
- In a large saucepan over medium-high heat, heat 1 tablespoon olive oil and 2 tablespoons butter. Add the fennel, onion, celery, garlic, anise seeds, if using, and fennel seeds and cook, stirring occasionally, until the vegetables begin to soften, 7 to 9 minutes.
- Stir in the potatoes and the remaining 1 tablespoon butter and cook until the potatoes begin to brown and stick to the bottom of the pan, about 5 minutes. Slowly pour in the broth, stirring and scraping any browned bits from the bottom of the pan. Bring the mixture to a boil, reduce the heat to medium-low, and cook until the potatoes are softened, 10 to 15 minutes.
- Stir in the cream, cover, and continue to simmer until the vegetables are completely softened, about 5 minutes more.
- Using an immersion blender (or using a standard blender and letting the mixture cool and blending it in batches), purée the soup until smooth. Season to taste with salt. If the soup seems too thick, add a little additional broth to thin.
- Serve the soup hot with a dribble of olive oil and a sprinkle of salt and black pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 289kcal | 14% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 56mg | 19% |
| Sodium | 834mg | 35% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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