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Potato Fennel Soup

Ingredients:

  • 1/2 large onion, chopped
  • 1 celery stalk, chopped
  • 1 green onion, cut into 2-inch segments, sliced thinly lengthwise
  • 1/4 red bell pepper, chopped
  • 1/2 fennel stalk and bulb (half bulb thinly sliced, stalk cut to fit pot)
  • 1 1/2 lb. potatoes (700 g)
  • 1 can chicken or vegetable soup stock (400 cc)
  • 4 1/2 cups water (1000 cc)
  • 3/4 tsp. salt
  • 1/2 tsp. bouillon
  • 1 clove garlic, finely chopped
  • 1 tbsp. extra virgin olive oil
  • croutons

Directions:

  1. Heat 1 tbsp. extra virgin olive oil in a deep pot. Saute onion, celery, red bell pepper and 1/2 of the green onion. When the onion is slightly caramelized, add broth, water, potatoes, fennel stalk and bulb. Bring it to a boil and skim the foam.

    Fennel bulb should be thinly sliced

  2. Add salt and bouillon. Cover with a lid and cook until potatoes are tender, about 30 minutes.
  3. Remove fennel stalks. Mash the potatoes with a potato masher. Add chopped garlic and remaining green onion. Bring it to a boil again. Serve with croutons.
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