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Ingredients
3 heads of fresh fennel
2 potatoes, about ¾ pound
Salt to taste, if desired
2 tablespoons butter
Freshly ground pepper to taste
2 tablespoons finely chopped parsley
⅛ teaspoon freshly grated nutmeg
Nutritional analysis per serving (4 servings)
28 grams carbs; 15 milligrams cholesterol; 174 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 6 grams fat; 8 grams fiber; 630 milligrams sodium; 4 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut off and discard upper stem portions of each head of fennel. Cut off and discard the bottom of each head. Cut each head in half and place each half cut side down on a flat surface. Slice each half into half-inch lengths. There should be about 5 cups. Put the fennel in a large saucepan.
- Step 2
Peel the potatoes and cut them into ¾-inch cubes. There should be about 2 cups. Put cubes into cold water to prevent discoloration. Drain potatoes and add them to fennel. Add water to cover and salt to taste.
- Step 3
Bring to a boil and cook about 15 minutes or until fennel and potatoes are tender. Drain thoroughly. Puree, preferably in a food mill; a food processor can also be used. Then put mixture back into the saucepan. Add butter, salt, pepper, parsley and nutmeg and heat briefly, stirring until butter is melted.
Private Notes
Comments
I made a big, happy mistake with this recipe. I somehow mistook it for Martha Rose Shulman’s fennel potato soup recipe, and while I wondered why it didn’t have the onion I thought I remembered, I plunged ahead and ended up with something wonderful skipping the instruction to drain the vegetables. I puréed the fennel and potatoes (and a pinch of saffron threads and a splash of Maggi Würz) along WITH their cooking liquid, using an immersion blender. I added the butter, salt, and (white) pepper along with about 3/4 cup of labneh (Greek yogurt would probably be fine) and skipped the nutmeg and parsley. It’s a fantastic soup whether hot, room temperature, or cold. Thanks, Pierre, Martha, and NYT Cooking!
Substituted sweet potato, and it's delicious.