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🍽️ Creamy Fennel and Potato Soup with Fresh Borage

203 kcal · 30 min · 4 servings

Ingredients

• 250 g mostly waxy potatoes
• 2 bulbs fennel
• 1 onion (and garlic clove)
• 1 tbsp butter (and olive oil)
• 1 l vegetable broth
• 1 bunch young borage leaves
• 125 ml whipping cream
• salt, pepper from the mill
• lemon juice
• 1 pinch grated nutmeg

Instructions

1. 1. Peel the potatoes and wash them thoroughly. Cut the potatoes into small cubes.
2. 2. Remove the tough stems and wilted parts from the fennel. Wash the fennel and cut it into fine pieces.
3. 3. Peel the onion and the garlic.
4. 4. Heat the butter and the olive oil in a large pot.
5. 5. Add the onion and the garlic to the pot and sauté them briefly.
6. 6. Add the cubed potatoes and the cut fennel. Stir everything briefly so it sautés together.
7. 7. Deglaze the vegetables with the broth.
8. 8. Let the soup simmer with the lid closed for 30 minutes.
9. 9. Rinse the borage briefly and shake it dry.
10. 10. Pluck the fine leaves from the tough stems.
11. 11. Set aside some nice leaves for decoration.
12. 12. Add the remaining borage to the soup about 5 to 10 minutes before the cooking time is up.
13. 13. Puree the soup until creamy using a hand blender.
14. 14. Add the cream to the soup and warm it gently without boiling.
15. 15. Season the soup with salt, pepper, lemon juice, and a pinch of nutmeg to your taste.
16. 16. Finely chop the reserved borage leaves.
17. 17. Sprinkle the chopped leaves over the finished soup.

Nutrition per serving

• kcal: 203
• Protein: 5 g · Fett/Fat: 14 g · Carbs: 16 g