Fennel cream soup

Ingredients for 4 servings:

• 1 large onion(s)
• 1 tbsp oil
• 1 liter vegetable broth
• 1 large fennel
• 300 g potatoes
• 100 ml cream
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Trim the fennel and cut into pieces. Peel the potatoes and also cut them into small pieces. Peel and finely chop the onion. Heat the oil in a saucepan and sauté the onion pieces. Pour in the vegetable stock. Add the fennel and potato pieces and cook until soft. Remove from the heat, let cool slightly, and puree with an immersion blender or in a blender. Stir the cream into the soup, but do not allow to boil again. Season with salt and pepper to taste.