So instead, since I really wanted to get a blog post up, I'll share this recipe I had in my archives waiting to be posted... even though I can't find the picture to go with it. But let me just explain to you how it looks, so you can picture it in your mind's eye- an offwhite creamy, velvety, and smooth soup.
Cream of Fennel and Potato Soup Recipe- Dairy Free
Ingredients:2 tablespoons oil
1 extra large onion or two medium sized onions
2 fennel heads
6 medium potatoes
6 cups chicken broth (I used scrap broth)
2 teaspoons ground fennel seeds (I used foraged fennel seeds but store bought also works)
1/2 teaspoon pepper
1 1/4 cup milk of choice (I used homemade sunflower milk, but any kind will do)
1/2 teaspoon thyme
2-4 tablespoons lemon juice
Instructions:
1. Chop the onions and garlic. Saute in oil until golden.
2. Chop the fennel. Add. Saute until starting to brown.
3. Chop the potatoes. Add. Saute for 5 minutes.
4. Add the rest of the ingredients other than milk and lemon juice.
5. Boil until all the ingredients are completely soft.
6. Blend up, ideally with a blender stick, until completely smooth.
7. Add the milk, and mix well.
8. Add the lemon juice, a little bit at a time, until perfect.
Enjoy!
Have you ever had cream of fennel and potato soup? Have you ever had fennel in soup before? Does this look like a recipe you'd try?
Linking up to Allergy Free Wednesday, Real Food Wednesday
I love fennel in soup (although I'm not a fan of fennel seed) and I usually make a creamy fennel and leek soup but don't blend it. It's yummy! I love potato soup so I'll have to give this one a try!
ReplyDeleteMy favorite soup with fennel is a plant-based creamy sweet potato fennel soup. Yum!
ReplyDelete