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Potato and fennel soup

Recipe from: 3/1/1992 12:00:00 AM
Ingredients 9
Servings 0


  • 3
    large potatoes
  • 2
    leeks, white parts only
  • 30
  • 2
    small heads of fennel, cored and finely chopped
  • 500
    vegetable stock
  • 600
  • 100
  • salt, black pepper and grated nutmeg
  • extra fennel sprigs, to garnish


1. Peel and roughly chop potatoes; and keep covered in cold water. Finely chop leeks and sauté in oil until transparent. Add drained potatoes and fennel, cover with lid and cook for 5 to 8 minutes. 2. Add the boiling vegetable stock, simmer until potatoes are tender. Purée in batches and return to rinsed pan. 3. Heat milk and stir into soup, season with salt, pepper and a grating of nutmeg. Just before serving, marble soup with half whipped cream and sprinkle with sprigs of fennel.

Read more on: starch  |  soup

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