Fennel and potato soupSeptember 10, 2013
This scrumptious soup is light but filling and best enjoyed with warm crusty bread.
Ingredients for two people
|2 tbs||olive oil|
|1||red onion, finely diced|
|2||garlic cloves, crushed|
|1||fennel, finely sliced & fronds reserved|
|750 ml||vegetable stock, dissolved|
|300 g||potato, quartered|
|3 tbs||dill, roughly chopped|
For the soup
Preheat the oven to 180C.
In a small pot heat the olive oil over a medium-high heat. Add the red onion, garlic, and fennel (not the fronds yet) and sauté for 5 minutes or until the fennel and onion have softened. Throw in the potatoes, then pour in enough vegetable stock to just cover the potatoes, we don’t want too much liquid otherwise the soup will be watery, but we need enough for it to blend. Boil the potatoes in the stock with the fennel for 15 minutes or until they are cooked through.
For the bread
While the potatoes are boiling place the bread rolls into the oven for 7-8 minutes or until they are golden on the outside and cooked through. Reduce the temperature of the oven to 80C and leave the bread rolls in until you are ready to serve.
For the soup
Check if your potatoes are cooked by piercing the biggest potato with a knife. Once the potatoes are cooked add in the dill and the fennel fronds. Remove the pot from the heat and then leave aside for a sec to cool (if you blend while the soup is too hot it will go everywhere – trust me!). Using a food processor or blending stick, process the soup until you have achieved a smooth texture. Return the soup to the heat and taste, adjust seasoning with salt and pepper.
Divide the soup between bowls and garnish with a some fennel fronds, serve the soup with your warm crusty bread.
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