Fennel and Potato Soup

Fennel and Potato Soup

This soup can easily be made vegan by using 2 tablespoons of olive oil versus olive oil and butter.

3 medium fennel bulbs, quartered and sliced, reserving the feathery leaves

1 tablespoon butter

1 tablespoon olive oil

3 shallots, peeled and finely chopped

4 cups veggie stock

1 large russet potato, peeled and cubed

dash nutmeg

Salt and freshly ground black pepper

1. Heat butter and olive oil together in a medium pot over medium-low heat.

3. When butter has melted, add sliced fennel, shallots, and 1 cup of the stock.

4. Cover and simmer gently until fennel is soft and translucent, about 15 minutes.

5. Increase heat to medium, add potatoes and remaining 3 cups stock, and bring to a boil.

6. Reduce heat to medium-low and simmer gently until potatoes are very soft and cooked through about 25 minutes.

7. Season soup to taste with nutmeg, salt, and pepper.

8. Take an immersion blender and blend soup, adding a little stock if it becomes too thick.

9. Remove soup from heat and set aside for 5 minutes to allow flavors to develop.

11. Ladle soup into four bowls, drizzled with olive oil, and a few sprigs of fennel fronds.