- 4
- Easy
- 10 mins
- 30 mins
- Budget Friendly
4/5
(13 Votes)
Ingredients
- 1 bulb of fennel
- 2 potatoes
- 1 onion
- salt and pepper
- 1 knob of butter
- 2 oz heavy cream
- 1 vegetable stock cube
- olive oil to serve
Preparation
Step 1
Chop the onion, and in a hot soup pot with a knob of butter and the salt and pepper, cook it until it's transparent.
Step 2
In the meantime, peel and cut the potatoes and fennel into small pieces. Add them to the onions, and add the stock cube, cover with water and cook on low heat for about 30 minutes.
Step 3
When cooked, mix everything in a blender or using a hand mixer. Add the cream and then mix once more. Check the seasoning, and add more salt and pepper according to your taste.
Step 4
Serve in a large soup bowl with a drizzle of extra-virgin olive oil.
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