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🍽️ Creamy Potato and Fennel Soup with Fresh Watercress

216 kcal · 30 min · 4 servings

Ingredients

• 500 g floury potatoes
• 1 bulb fennel
• 1 clove garlic
• 1 tbsp butter
• 750 ml vegetable broth
• salt
• pepper (from the mill)
• 2 handfuls watercress
• 100 ml whipping cream
• nutmeg (freshly grated)

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into small cubes.
3. 3. Wash the fennel and cut it in half lengthwise.
4. 4. Remove the hard core from the fennel.
5. 5. Finely chop the green fennel fronds and set them aside.
6. 6. Cut the fennel bulb into small pieces.
7. 7. Peel the garlic and chop it finely.
8. 8. Heat butter in a pot.
9. 9. Sauté the fennel pieces, garlic, and potato cubes briefly until they become translucent.
10. 10. Deglaze the vegetables with the broth.
11. 11. Season the soup with salt and pepper.
12. 12. Let the soup simmer gently for about 15 minutes until soft.
13. 13. Rinse the watercress and let it drain well.
14. 14. Chop the watercress coarsely.
15. 15. Stir the chopped watercress into the soup.
16. 16. Puree the soup finely with a hand blender.
17. 17. Stir the cream into the soup.
18. 18. Simmer the soup briefly to thicken it if it is too runny.
19. 19. Add more broth if the soup is too thick.
20. 20. Finally, adjust the seasoning of the soup with salt, pepper, and nutmeg.
21. 21. Serve the soup onto plates or bowls.
22. 22. Garnish the soup with the previously chopped fennel fronds.

Nutrition per serving

• kcal: 216
• Protein: 5 g · Fett/Fat: 11 g · Carbs: 23 g