Soothing Fennel & Potato Soup
When it is rainy and cool outside, I adore soup for Lunch. This recipe is one of my favourites as I love the flavour of gently sauteed Fennel, the kids here love it too! Onions add a little sweetness and the potato in this recipe adds a creamyness to the final soup. It cooks easily in 35 mins, serve with a little black pepper and grated Parmesan, and of course some fresh bread rolls. I love my bread with a little Irish Butter on cold days, but equally yummy is just good Olive oil and a sprinkle of salt.
Servings 4 people
- 2 large Onions
- 2 Fennel Bulbs Chopped
- 2 Potatoes Cubed with skins on
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 tbsp Chopped Fresh Parsley or a tsp of dried parsley
- Olive Oil extra virgin
Roughly Chop the onions and Sautee in a hot pan with a little salt and 3 tablespoons of Olive Oil, for 15 minutes.
Add the Chopped Fennel and cook for another 10 minutes.
Add the cubed potatoes, some freshly ground black pepper and cook for another 10 minutes.
Add approximatedly 100ml of hot water and then using the hand blender, blend into a creamy soup. Add more hot water as necessary just a little at a time until the soup has reached a nice creamy consistency. Taste and check add a little more salt or black pepper if necessary.
Cook through for another minute, or until piping hot. Serve with grated parmesan, black pepper and a little more freshly chopped parsely, or chopped fresh rocket. Enjoy!