Creamy Fennel Bulb & Potato Soup

This recipe is to die for. I was very excited about this experiment, as fennel bulb is one of my most favorite veggie.

Earlier, I have made roasted vegetable lasagna casserole with eggplant, zucchini, bell-peppers, fennel bulbs, mozzarella, and Parmesan cheese. It is really versatile and you can try paring fruits smoothies with fennel bulbs too. Infact, I might try and post a recipe soon.

Back home in India, we used fresh or dried fennel seeds as a digestive and a mouth freshener after meals. The common term for digestive in India is ‘Mukhvas’. Fennel’s licorice flavor is really unique.

The recipe is scrumptious, creamy, yet not high in calories. You can make it as rich as you want, by using half and half or cream. I have cut down on calories by using 2% milk and 1 big tablespoon of mascarpone cheese.

Recipe ingredients:
1 fennel bulb
3-4 garlic cloves
2 medium size or 1 big size potato
3 cups of milk
1 cup of vegetable broth (water+vegetable bouillon)
1/2 teaspoon of thyme (dried or fresh)
4 tablespoon of all purpose flour
1 tablespoon of butter (1/2 tablespoon butter + 1/2 tablespoon evoo)
Salt and pepper.

Croutons for each serving. I made my whole wheat bread croutons by drizzling evoo, sea-salt and pepper.

Method:
Cut the fennel as shown in the picture and baked the potato. I baked the potato using the microwave setting. It will make the soup creamy and not slimy at all. You can totally cook the potatoes in the milk and vegetable broth, but the undercooked potato can make the soup slimy. To avoid that I baked it first.

Now take a deep pan. Add butter or butter+evoo combination. Heat it up. Add all purpose four and roast it well. Once it’s little cooked add garlic and cook it for few mins. Don’t let the garlic burn. Add milk and stir for 4 minutes.

Now add fennel quarters and peeled baked potato. Later add thyme, salt, and lots of pepper.

Once milk is boiled and little thick. Purée the entire soup. I used Blendtec, but you can use emerson hand blender.

Again add it in the pot and stir for few more minutes. Add mascarpone and melt it well.

Serve it with homemade or store-bought croutons. Enjoy.

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