Fennel Soup with Borage

Ingredients

• 250 g firm potatoes (pre-cooked)
• 2 bulbs fennel
• 1 onion (and 1 garlic clove)
• 1 tbsp butter (plus olive oil)
• 1 l vegetable broth
• 1 bunch young borage leaves
• 125 ml heavy cream
• salt and freshly ground pepper to taste
• Lemon juice
• a pinch grated nutmeg

Instructions

1. 1.

   Peel, wash, and dice the potatoes. Clean, wash, and finely chop the fennel.

2. 2.

   Peel the onion and garlic. Heat butter and olive oil in a large pot. Sauté the onion and garlic. Add the potatoes and fennel and sauté briefly. Pour in the broth, cover, and simmer for 30 minutes.

3. 3.

   Rinse the borage, shake off excess water, and pluck leaves from stems. Set aside some leaves. Add the remaining borage leaves to the soup 5-10 minutes before the end of cooking. Puree the soup.

4. 4.

   Add the cream and heat through. Season with salt, pepper, lemon juice, and nutmeg. Finely chop any leftover borage leaves and scatter them over the soup.