The fennel and potato soup is a thick and tasty first course, perfect for a light dinner or lunch. It is easy and quick to prepare and in just a few minutes you will have a delicious dish.
If you like soups, don’t forget to read the recipe
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 138.75 (Kcal)
- Carbohydrates 24.11 (g) of which sugars 3.28 (g)
- Proteins 4.36 (g)
- Fat 2.45 (g) of which saturated 0.36 (g)of which unsaturated 0.06 (g)
- Fibers 5.93 (g)
- Sodium 596.87 (mg)
Indicative values for a portion of 250 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 2 people
- 10.5 oz fennel
- 8.8 oz potatoes
- 4.2 cups water
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Pot 2 quarts
- 1 Knife
- 1 Cutting board
- 1 Blender
Procedure
The steps to get a delicious fennel and potato soup are simple, here is the recipe with all the tips.
First, I recommend peeling the potatoes and dicing them evenly. The smaller the cubes, the less time they will take to cook.
Now it’s the fennel’s turn, cut them into uniform strips so they can be boiled.
Put a drizzle of oil in a pot and add the fennel. Cook over moderate heat for a few minutes, then add the water. When the water boils, add the diced potatoes.
Cook for 15-20 minutes until the potatoes are cooked. To be sure of the cooking, pierce them with a fork. If the fork goes in without problems, they are ready.
Put only the vegetables in a blender and blend everything until you get a thick and full-bodied cream. Add the cooking water little by little to achieve the desired creaminess.
Adjust salt and pepper to taste.
Your fennel and potato soup is ready!
Plating Tips:
I recommend serving the fennel and potato soup in a deep plate and serving it hot. I suggest completing the dish with a crunchy note, here is my recipe for homemade bread croutons.
