Fennel and Potato Soup

Name: Fennel and Potato Soup
Total time: PT0D0H0M
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

Serves
serves 4

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.

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

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Instructions

Step 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.

Step 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.

Step 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.

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.
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.
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.