Fennel and Potato Soup

Fennel and Potato Soup

As the fennel cooks in the simmering liquid, it breaks down, thickening the broth. You can prepare this dish as a hot soup, but it is just as delicious served cold. See the recipe for Fennel and Potato Soup »M. Ferruccio Carassale

As the fennel in this soup cooks in the simmering liquid, it breaks down, thickening the broth. You can prepare this dish as a hot soup, but it is just as delicious served cold.

Fennel and Potato Soup
Cooking fennel transforms it from a robust vegetable into something more delicate and refined.
Yield: serves 4

Ingredients

  • 3 medium fennel bulbs
  • 1 tbsp. butter
  • 1 tbsp. extra-virgin olive oil
  • 3 shallots, peeled and finely chopped
  • 4 cups Chicken Stock
  • 1 large russet potato, peeled and cubed
  • Salt and freshly ground black pepper

Instructions

  1. Trim, quarter, and core fennel, then slice into medium-size pieces, reserving feathery leaves from one of the bulbs. (You will need about 2 tbsp. of fennel leaves.) Heat butter and olive oil together in a medium pot over medium-low heat. When butter has melted, add sliced fennel, shallots, and 1 cup of the stock. Cover and simmer gently until fennel is soft and translucent, about 15 minutes.
  2. Increase heat to medium, add potatoes and remaining 3 cups stock, and bring to a boil. Reduce heat to medium-low and simmer gently until potatoes are very soft and cooked through, about 25 minutes. Season soup to taste with salt and pepper.
  3. 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 water or additional stock if it becomes too thick. Chop the reserved fennel leaves, then stir into soup. Remove soup from heat and set aside for 5 minutes to allow flavors to develop. Ladle soup into four bowls and serve warm, drizzled with extra-virgin olive oil, if you like.