Apple and potato soup

Ingredients for 4 servings:

• 3 bulbs of fennel
• 300 g potatoes, waxy
• 3 cloves garlic
• 1 onion(s)
• 1 bay leaf
• some salt and pepper
• 1 liter vegetable broth
• 1 apple, sour
• 2 tbsp butter
• 3 tbsp parsley, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Clean, peel, and chop the fennel bulbs, potatoes, onion, and garlic. Add everything except the fennel to the hot broth, add the bay leaf, and simmer for about 30 minutes. Peel and dice the apple. Wash and roughly chop the parsley. Heat the butter in a pan and sauté the fennel, apple, and parsley. Separate the vegetables from the broth, mix with the fennel, and season with salt and pepper. To serve, divide the vegetables among plates and pour the broth over the vegetables. Do not discard the remaining broth; it can be frozen.