CREAMY POTATO AND FENNEL SOUP
Ingredientes para 4 personas
- 4 potatoes (e.g. Rooster potatoes) (approximately 500 g)
- 2 tbsp olive oil
- 1 medium onion, diced
- 900 g fennel, washed and chopped, keeping green foliage apart
- 2 sticks celery, chopped
- 3 tbsp salted butter
- 5 cloves garlic, cut in half
- 1 bay leaf
- ½ tsp fennel seeds
- 2l stock (vegetable or chicken)
- ½ cup of light culinary cream
- ground pepper to taste
- 60 g garlic croutons
- 20 g grated Parmesan flakes
CREAMY POTATO AND FENNEL SOUP
:
50 MIN
- Peel the potatoes and cut them into cubes.
- Heat 1 tablespoon olive oil and 2 tablespoons butter in a large pan over a medium heat.
- Add the onion, celery, fennel, garlic, and fennel seeds. Stir occasionally until vegetables are soft.
- Add the potatoes to vegetable and butter mix. Cook for roughly 5 minutes until the potatoes are golden brown.
- Pour in the stock, stir, bring to boil then reduce the heat to low. Cook for roughly 15 minutes until the potatoes are soft.
- Add the cream and simmer for 5 minutes.
- Allow the mixture to cool then blend it until smooth.
- Season to taste with salt and pepper.
- Serve with a drizzle of olive oil, garlic croutons, grated parmesan and the foliage of the fennel.
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