Recipe For Potato Fennel Soup

Add chopped fennel bulb potatoes and leek and cook 3 minutes.

Recipe for potato fennel soup. Cover and simmer gently for 15 minutes until fennel is soft and translucent. Add the quartered fennel bulbs then cook stirring until golden brown. In a large soup pot heat the olive oil over medium heat.

Preheat oven to 400 f. Saute until the vegetables are soft about 5 minutes. About 15 more minutes.

Heat butter and olive oil together in a pot over medium low heat. Stir in the potatoes chicken broth milk and lemon juice. Add the fennel and onion.

Spread on a baking sheet and roast for 30 minutes until cooked through. Sauté until slightly softened about 8 minutes. In a large bowl toss the potatoes with 1 4 cup olive oil garlic salt and pepper.

Heat the butter in a pan and gently fry the shallot until softened but not coloured. Saute the chopped onions and chopped fennel with 2 tablespoons olive oil in a large stockpot on medium heat until translucent 10 to 15 minutes. Preparation heat oil in heavy large pot over medium high heat.

Preparation heat the olive oil in a large heavy soup pot or dutch oven over medium heat and add the onion celery chopped fennel and a generous pinch of salt. Ladle into soup bowls and season with salt and pepper. Add potato and deglaze pan with pernod or water.