Potato and Fennel Soup

What’s happened this week!
We have gone from the long hot Summer over night to turning on my electric blanket. It amazes me just how peoples food choices change with the big chill,

Just in one week:
The supermarkets load up on hearty root vegetables and coal!
Appliance stores have specials on oil heaters.
Our local butcher has taken out the BBQ meats and bangers, replacing them with slow cook meats like Beef cheeks and lamb shanks!
Our household has also changed, Bee has made soup twice this week! Cauliflower which she does so well and is delicious and the recipe of this week, Potato and fennel.
This soup is a piece of cake to make!
The thing is, if you don’t like fennel just swap it out for leeks or onions.

Potato and Fennel Soup

Feeds a House hold

• 1 onions, peel and diced
• 2 large potatoes, peeled and diced
• 1 Tbspn olive oil
• 4 fennel blubs, thinly sliced
• 1.5 litres vegetable stock
• 1 cup full cream milk (light blue of you wish!)
• salt and white pepper

Sweat onions and potatoes in oil over low heat, stirring occasionally to prevent sticking.
Add fennel, stock and salt and pepper, bring back to the boil and reduce to simmer for 20 minutes.
Puree in blender or stick blender and stir in milk and reheat gently