in Soup Recipes

Fennel and sweet potato cream soup

updated

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Ingredients for 4 servings:

  • 500 g fennel bulb(s)
  • 300 g sweet potatoes
  • 1 shallot(s)
  • 1 liter vegetable stock
  • 1 tsp fennel seeds
  • 25 cl crème fraîche
  • 2 tbsp olive oil
  • n. B. Pfeffer

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

good for stomach and intestines

Clean the fennel and cut into smaller pieces. Peel and dice the potatoes. Finely chop the shallot. Crush the fennel seeds in a mortar and pestle. Sauté the vegetables and fennel seeds in olive oil for 5 minutes. Pour in the stock and simmer for 20 minutes, until the vegetables are tender. Blend with a hand blender and strain through a sieve if desired. Add the crème fraîche and blend again. Season with pepper and garnish with some fennel leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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