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🍽️ Creamy Fennel and Potato Soup

202 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 2 bulbs fennel
• 100 g floury potatoes
• 100 g celeriac
• 2 tbsp olive oil
• 800 ml vegetable broth
• 100 ml whipping cream
• 2 tbsp crème fraîche
• 1 tbsp lemon juice
• salt
• nutmeg
• pepper (from the mill)

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Finely chop the onion and garlic.
3. 3. Wash the fennel bulbs.
4. 4. Cut the fennel into quarters.
5. 5. Remove the hard core from the fennel.
6. 6. Dice the fennel into small cubes.
7. 7. Set aside some fennel fronds for garnish.
8. 8. Chop the remaining fennel finely.
9. 9. Peel the potatoes and the celery.
10. 10. Cut the potatoes and celery into cubes.
11. 11. Heat the olive oil in a pot.
12. 12. Sauté the onions, garlic, and fennel for 1 to 2 minutes.
13. 13. Pour in the broth.
14. 14. Add the potatoes and celery to the pot.
15. 15. Bring the mixture to a boil.
16. 16. Let the soup simmer gently over low heat for about 20 minutes.
17. 17. Check if the vegetables are tender.
18. 18. Puree the soup until smooth.
19. 19. Stir in the cream.
20. 20. Simmer the soup longer if you want it thicker.
21. 21. Add more broth if you want it thinner.
22. 22. Remove the soup from the heat.
23. 23. Stir in the crème fraîche.
24. 24. Season the soup with lemon juice, salt, nutmeg, and pepper.
25. 25. Serve the soup garnished with the reserved fennel fronds.

Nutrition per serving

• kcal: 202
• Protein: 4 g · Fett/Fat: 16 g · Carbs: 11 g