Potato & Fennel Soup
Ingredients
- 1 head fennel
- 1 litre / 1 3/4 pt stock made with Vecon
- 454g/1 lb potatoes, cubed
- 4 sticks celery, chopped
- 1 large onion, chopped fresh parsley
- salt and ground black pepper
Place the fennel in a steamer and steam for 25 minutes until tender. Discard the foot and top stems. Meanwhile, place the stock, potatoes, celery and onion into a large saucepan, bring to the boil and simmer for 20 minutes. Chop the remaining fennel into small pieces, add to the soup and simmer for 5 minutes. Transfer the soup into a blender, add the parsley and puree. Return to the saucepan and heat through. Season to taste before serving.
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