All Simple Vegetable Recipes

Simple Potato And Fennel Soup



The aniseedy flavour of the fennel is unusual in a soup; be sure to cook its fibrous flesh thoroughly before attempting to puree.


Serves 6

  • 2 large floury-variety potatoes, peeled and chopped

  • 1 onion, finely chopped

  • 2 heads fennel with tough core removed, washed and finely chopped

  • 1 pt (570 ml) each vegetable stock and milk

  • dash of double cream

  • salt, pepper, nutmeg

  • chopped parsley to garnish

  1. Saute the onion in the oil until transparent.

  2. Add the potatoes and fennel and cook with the lid on for 5 minutes.

  3. Add the hot vegetable stock and simmer until the vegetables are soft.

  4. Puree in batches, return to the pan and add the milk.

  5. Heat through, season with salt, pepper and nutmeg.

  6. Serve with a dash of cream and a sprinkling of parsley.

More about Potatoes Recipes

Copyright © 2008-2021 All Rights Reserved is a participant in the Amazon Serivce LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

All trademarks are the property of their respective owners.

Contact Us | Terms of Use | Privacy Policy