Fennel and Potato Soup

Fennel and Potato Soup

3 medium fennel bulbs, slice reserve 2 tablespoons of feathery leaves

2 tablespoons olive oil

3 shallots, finely chopped

4 cups veggie stock

1 large russet potato, cubed

dash of nutmeg

Salt and freshly ground black pepper

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

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

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

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

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

6. Season soup to taste with salt and pepper.

7. Gently mash the vegetables with a potato masher or the back of a wooden spoon until the soup is thick and chunky (but not puréed), adding a little stock if it becomes too thick.

8. Chop the reserved fennel leaves, then stir into soup.

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

10. Ladle soup into four bowls and serve warm, drizzled with extra-virgin olive oil, if you like.