Potato and Fennel Soup
1 onion, peeled and diced
2 large potatoes, peeled and diced
2 tablespoons butter
1 large bulb fennel, thinly sliced (including fronds, chopped), divided use
2 pints vegetable stock
Salt, to taste
Black pepper, to taste
1 cup heavy cream or half-and-half
[amazon-product]095381520X[/amazon-product]Sweat the onion and potato in the butter over a very low heat for 10 minutes, stirring occasionally to prevent sticking. Add all of the fennel, except for some of the sliced fronds, as well as the stock, salt and pepper and bring to a boil. Reduce heat and simmer for 20 minutes. Purée in a blender, then stir in the cream gently. Adjust the seasonings and serve with fresh chopped fronds as a garnish.
Makes 4-6 servings.
Adapted from “Avoca Cafe Cookbook” by Hugo Arnold with Leylie Hayes