Fennel Soup

Ingredients

• 1 onion
• 2 Garlic cloves
• 2 bulbs fennel
• 100 g waxy potatoes
• 100 g Celery Root
• 2 tbsp olive oil
• 800 ml vegetable broth
• 100 ml heavy cream
• 2 tbsp crème fraîche
• 1 tbsp Lemon Juice
• Salt
• nutmeg
• ground pepper

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Wash, quarter, trim the fennel bulbs, and dice them; set aside the fronds for garnish and chop the rest. Peel and dice the potatoes and celery root.

2. 2.

   Sauté the onions, garlic, and fennel in hot olive oil for 1–2 minutes, then pour in the broth and add the potatoes with the celery root. Bring to a boil and simmer gently for about 20 minutes until tender.

3. 3.

   Blend everything finely and stir in the cream. If desired, reduce further or add more broth to reach the preferred consistency. Do not overcook; fold in the crème fraîche and season with lemon juice, salt, nutmeg, and pepper.

4. 4.

   Serve the fennel soup garnished with fennel fronds.