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Potato Fennel Soup


Potato Fennel Soup

Makes 2 Portions


1 tbsp olive oil, plus more to serving
3 tbsp unsalted butter
1 bunch baby fennel, ends and fronds removed, and coarsely chopped
1/2 celery stalk or 1 tsp celery powder
2 garlic cloves, minced
1 pint potatoes, cubed
1/3 cups broth (we used veggie)
1/2 cup heavy cream
Juice of half a lemon
Salt and Pepper to taste
In a large saucepan over medium heat, heat 1 tbsp olive oil and 2 tbsp butter. Add the fennel, onion, celery or celery powder, garlic, and cook, stirring occasionally, until the vegetables begin to soften, 10 minutes.

Stir in the potatoes and the remaining 1 tbsp butter and cook until the potatoes begin to brown and stick to the bottom of the pan, about 5 minutes. Slowly pour in the broth, stirring and scraping any browned bits from the bottom of the pan. Bring the mixture to a boil, reduce the heat to medium-low, and cook until the potatoes are softened, 10 to 15 minutes.

Stir in the cream, cover, and continue to simmer until the vegetables are completely softened, about 5 minutes more.

Using an immersion blender (or using a standard blender and letting the mixture cool and blending it in batches), purée the soup until smooth. Add in juice from lemon half. Season to taste with salt. If the soup seems too thick, add a little additional broth to thin.

Serve the soup hot with a dribble of olive oil and a sprinkle of salt and black pepper.