Fennel and Potato Soup Recipe – courtesy of Hugh Fearnley-Whittingstall
This fennel and potato soup recipe makes a luxurious soup with a creamy texture and delicate anise flavour.
If you prefer a lighter version, just leave out the cream at the end – it’s still very good.
- 1 tbsp rapeseed or olive oil
- 1 knob unsalted butter
- 1 large onion, chopped
- 1 celery stalk, chopped
- 1 tsp minced garlic
- 3 large fennel bulbs, trimmed, tough core removed and sliced (reserve the fronds for garnishing)
- 500g floury potatoes, such as Maris Piper, King Edward or Desiree, peeled and roughly chopped
- 800ml chicken or vegetable stock
- 100ml cream or crème fraîche
- Salt and freshly ground black pepper
- Heat the oil and butter in a large saucepan and add the onion, celery, garlic and fennel, plus a good pinch of salt.
- Stir, then cover and sweat over a medium-low heat for 15 to 20 minutes, stirring occasionally.
- Add the potatoes and stock, bring to a boil, reduce the heat and simmer, uncovered, for about 15 minutes, until the potatoes are tender.
- Purée the soup in a blender and return to the cleaned pan, (or use a stick blender in the pan).
- Add more stock or water if it seems too thick.
- Stir in the cream or crème fraîche, if you’re using it, and season to taste.
- Reheat gently, being careful not to let it boil, and serve in warmed bowls with a little more cream or crème fraîche dolloped on top and sprinkled with the fennel fronds.