Fennel and Potato Soup

leitisculinaria.com
serves 4
Ingredients

• 1 tablespoon olive oil, plus more for serving
• 3 tablespoons unsalted butter (1 1/2 oz)
• 10 ounces fennel bulbs (1 to 2 bulbs), coarsely chopped
• 1/2 large yellow onion (4 oz), coarsely chopped
• 1/2 celery stalk, coarsely chopped
• 2 garlic cloves (10 g), finely chopped
• Pinch anise seeds (optional)
• 1 teaspoon fennel seeds (2 g), crushed
• 7 ounces potatoes, preferably Yukon Gold, peeled and cubed
• 3 1/3 cups store-bought or homemade vegetable broth, plus more as needed
• 1/2 cup heavy cream
• Sea salt and freshly ground black pepper

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Preparation
1. In a large saucepan over medium-high heat, heat 1 tablespoon olive oil and 2 tablespoons butter. Add the fennel, onion, celery, garlic, anise seeds, if using, and fennel seeds and cook, stirring occasionally, until the vegetables begin to soften, 7 to 9 minutes.
2. Stir in the potatoes and the remaining 1 tablespoon butter and cook until the potatoes begin to brown and stick to the bottom of the pan, about 5 minutes. Slowly pour in the broth, stirring and scraping any browned bits from the bottom of the pan. Bring the mixture to a boil, reduce the heat to medium-low, and cook until the potatoes are softened, 10 to 15 minutes.
3. Stir in the cream, cover, and continue to simmer until the vegetables are completely softened, about 5 minutes more.
4. Using an immersion blender (or using a standard blender and letting the mixture cool and blending it in batches), puree the soup until smooth. Season to taste with salt. If the soup seems too thick, add a little additional broth to thin.
5. Serve the soup hot with a dribble of olive oil and a sprinkle of salt and black pepper.

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