Winter months are the time when soups become a staple in our home.These days all my son wants for dinner is soup and although he loves his favorite Leek and Potato Soup , this time round I tried something different instead of leeks. I used fennel and boy was it delicious! We loved it,he loved it and I know I’ll be making it many more times in these cooler days.
If you know me, you know that I love fennel and use it a lot in my cooking.I love to combine it with cabbage in a simple Indian style stir fry or slightly roast it with some indian spices for a warm salad, but nothing comforts like a hot bowl of this delicious Fennel and Potato Soup especially when it’s cold outside!Fennel is also good for our bodies since its a natural anti oxidant.
I’ve used fresh and ground fennel here and the fragrant anise-like flavor comes through quite nicely. The potatoes are a great addition and balance the flavors in this soup. The potatoes also make it rich and creamy and all you need is a crusty bread to soak up the deliciousness. Enjoy and stay warm!
Fennel and Potato Soup
Ingredients
- 2 large fennel bulbs diced
- 2 medium potatoes peeled and diced
- 1 large onion chopped
- 2 cloves garlic chopped
- Butter-2 tbsp
- 1 tsp ground fennel
- 2 % Milk-1 cup
- Water-1 1/2 cups
- Salt and pepper
Instructions
- In a pot heat the butter and saute the onion until translucent.
- Add the garlic and saute for another minute.Add the ground fennel and mix.
- Add the potatoes and fennel and cover for a minute.
- Add milk, water, salt and pepper.
- Once it comes to a boil, cover , reduce the heat and continue to cook for about 15-20 minutes until the potatoes and fennel are fully cooked.
- Check the seasonings.Carefully transfer into a blender or use a hand blender and blend until all smooth.
- Garnish with some fennel fronds and serve hot.
The texture you achieved is perfect. I have a hard get my soups that smooth. Love the flavors are fennel and potato together. Beautiful soup!
Very comforting and delicious.