Ingredients1 h servings 215 cals
- Slice the fennel into medium-size pieces.
- 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.
- 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.
Per Serving: 215 calories; 7.2 g fat; 34.9 g carbohydrates; 5.3 g protein; 8 mg cholesterol; 580 mg sodium. Full nutrition
ReviewsRead all reviews 5
I thought the fennel flavor a bit overwhelming so I did an even balance of fennel to potatoes and used leeks in place of the spring onions. I used red potatoes and left the skin on, it makes an...
Made this with the contents of our CSA box this week, and I was surprised that I and my husband loved it! Couldn't get the four year old on board, but she is not a potato lover. I blended it s...
A delicate, velvety soup that will please your family. Thank you for the recipe.
Yum! I was looking for something to do with the fennel from the CSA, and found this recipe. Didnt have any scallions on hand, so substituted yellow onion. Delish! Even my seven year old enjoyed ...