Creamy and delicious fennel and potato soup. How tasty fennel is! So light, digestible and perfect for preparing so many recipes. Today I thought of turning fennel and potatoes into a very creamy soup that I served with croutons. The recipe is so simple that even the most clumsy in the kitchen can succeed, and it was a huge hit at my house. A long cooking time and finally with the immersion blender it turns into a soft, delicious cream. Few and simple ingredients and here’s a delicious comfort food, perfect for the coldest days. If you prefer a richer and tastier recipe, you can add some lightly sautéed speck sticks in a pan with a drizzle of extra virgin olive oil at the end of cooking. Also, don’t miss the recipe for Mediterranean fennel with cherry tomatoes and black olives. Let’s head to the kitchen and prepare a delicious Fennel and Potato Cream together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 142.28 (Kcal)
- Carbohydrates 14.94 (g) of which sugars 2.12 (g)
- Proteins 5.02 (g)
- Fat 7.00 (g) of which saturated 2.17 (g)of which unsaturated 0.80 (g)
- Fibers 3.27 (g)
- Sodium 297.50 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Fennel and Potato Cream
- 21.16 oz fennel
- 14.11 oz potatoes
- 3.38 cups vegetable broth
- 1.76 oz grated Parmesan
- 2 tbsp extra virgin olive oil
- 1 onion (medium)
- to taste salt
What You Need to Prepare the Soup
- Immersion Blender
How to Prepare Fennel and Potato Soup
Clean the fennel by removing most of the stalks. For this recipe, you can also use the outer leaves and stalks as they will become very tender with long cooking. Wash the fennel and cut it into small pieces.
Peel the potatoes, wash them, and cut them into cubes. Peel the onion and slice it thinly. Pour 3 tablespoons of extra virgin olive oil into a saucepan. Add the onion, fennel, and potatoes. Let cook over medium heat, stirring often with a wooden spoon.
After 5-6 minutes of cooking, add the hot vegetable broth to the saucepan covering all the vegetables. Season with salt, lower the heat, and let it cook for 40 minutes, stirring occasionally and ensuring that all the broth is not absorbed.
At the end of cooking, when the vegetables are very tender, blend with an immersion blender to obtain a delicious cream. Add a pinch of pepper and the grated Parmesan and mix well. Serve the cream in plates, garnish with a drizzle of extra virgin olive oil, and accompany with croutons.
Cut 5 slices of white bread into squares and let them toast over low heat in a pan with 3-4 tablespoons of oil and some herbs, turning them often with a wooden spoon. If you prefer, you can also toast them in the oven or air fryer.
Loredana’s Tips
The fennel cream is also perfect to serve at room temperature in spring or summer
For an even creamier dish, I recommend adding 100 ml of fresh liquid cream at the end of cooking
Don’t miss the recipe for Oven-baked fennel sticks
Your Questions
Can I use meat broth?
Yes, it will be even tastier
Can I replace the onion with leek?
Yes, certainly
