Clear Vegetable Soup with Fennel and Potatoes

Ingredients

• 500 g small potatoes (mostly waxy)
• 800 g fennel
• 1 bay leaf
• 2 sprigs thyme
• 1.2 l Vegetable broth
• 500 g tomatoes
• 1 Orange (juice)
• Salt
• ground pepper

Instructions

1. 1.

   Peel and halve or quarter the potatoes. Wash, trim, cut the fennel in half lengthwise, remove the core and slice crosswise into strips. Set aside some fennel fronds.

2. 2.

   Bring the potatoes, fennel, bay leaf and thyme to a boil in the broth and simmer for about 20 minutes.

3. 3.

   Clean the tomatoes, blanch them, cool, peel, quarter, seed and cut into pieces. Remove the bay leaf and thyme from the broth, add the tomatoes and orange juice, bring to a boil, season with salt and pepper and taste.

4. 4.

   Serve the fennel-tomato soup on plates and sprinkle with fennel fronds.