This recipe is an adaptation of my friend Michelle Gélinas’ recipe published in her excellent book Michelle Gélinas, tout simplement. The cultivation of fennel bulbs is easy and is very suitable for the family vegetable garden provided that the seedlings are started in advance in the house. A creamy soup with a slightly aniseed taste, delicious with or without its garnish.
Servings: 6
In a large saucepan over medium heat, heat the oil and butter and cook the onions 5 minutes without browning them, stirring occasionally.
Add the fennel, potato, broth, salt and pepper and bring to a boil. Reduce the heat, cover and simmer for about 30 minutes until the vegetables are very tender.
Puree the soup using a hand blender or blender.
If desired, place a small amount of garnish on each bowl of soup just before serving.
Toss the tomatoes, olives and herbs with oil and spoon a tablespoon over each bowl just before serving.
Ingredients
Directions
In a large saucepan over medium heat, heat the oil and butter and cook the onions 5 minutes without browning them, stirring occasionally.
Add the fennel, potato, broth, salt and pepper and bring to a boil. Reduce the heat, cover and simmer for about 30 minutes until the vegetables are very tender.
Puree the soup using a hand blender or blender.
If desired, place a small amount of garnish on each bowl of soup just before serving.
Toss the tomatoes, olives and herbs with oil and spoon a tablespoon over each bowl just before serving.
