Fennel and Potato Soup: Creamy and Simple Recipe.
Today we prepare together the fennel and potato soup, a recipe that combines the sweetness of potatoes with the aromatic freshness of fennel.
This soup is the ideal choice for a lunch or dinner that warms the body and provides well-being.
Fennel, in fact, is known for its digestive and purifying properties, while potatoes provide the right creaminess and satiety.
Perfect to enjoy in the fall and winter, it’s very easy to make with just a few genuine ingredients. Come with me and let’s start cooking.
Happy cooking, Giusi.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for fennel and potato soup
- 1.1 lbs Fennel
- 0.88 lbs Potatoes
- 3.4 cups Water
Step-by-step instructions for fennel and potato soup
Thoroughly wash the fennel and cut it into small pieces. Peel and cut the potatoes into cubes of the same size.
Put a drizzle of extra virgin olive oil in a large pot and sauté the vegetables for about a minute over medium heat.
Add water or vegetable broth. Season with salt and pepper to taste, cover, and cook for about 20-25 minutes or until the potatoes and fennel are tender.
Once the vegetables are ready, turn off the heat and blend the mixture with an immersion blender until you obtain a smooth and creamy soup.
If needed, add more hot broth to adjust the consistency.
Serve the soup piping hot, finishing with a drizzle of raw extra virgin olive oil and toasted bread croutons.
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Storage.
If you don’t consume it immediately: Allow the soup to cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. Before serving, simply reheat it on low heat, stirring well.
The fennel and potato soup can be frozen. Place it in freezer-safe containers and store it for a short period. When you decide to consume it, allow it to thaw slowly in the refrigerator and then reheat it.
