Recipe by Easy Cook
"Aromatic soup ideal for chilly spring days."
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fennel - trimmed, quartered, and cored
spring onions, sliced
vegetable stock, divided
potato, peeled and cubed
water, or as needed
ground black pepper to taste
I thought the fennel flavor a bit overwhelming so I did an even balance of fennel to potatoes and used leeks in place of the spring onions. I used red potatoes and left the skin on, it makes an interesting texture. If you can make this ahead of time the flavors really benefit from refrigeration. I think my favorite thing about this soup is it is so versatile. Serve it warm or cold! It tastes good either way.
Made this with the contents of our CSA box this week, and I was surprised that I and my husband loved it! Couldn't get the four year old on board, but she is not a potato lover. I blended it so it was nice and creamy. Will be making this again!
Great way to warm up and use some of the more esoteric things from our produce deliveries. Sweet, spicy, delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Fennel and Potato Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 65
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