Cream of Fennel and Potatoes

Name: Cream of Fennel and Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Portionen
Ingredients: 2 piece Fennels; 2 piece Potatoes; 1 piece Onion; 3 tbsp Extra virgin olive oil; 1 q.b. Salt; 1 q.b. Black pepper; 50 g Walnut kernels; 100 ml Fresh liquid cream; 500 ml Water

Soup

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Cook Time

40 min

Servings

Difficulty

Easy

Prep Time

15 Min

This Thermomix® recipe for Cream of Fennel and Potatoes is ready in 40 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This creamy fennel and potato soup is a real treat! I especially like to make it in the fall when fennel is in season. The sweetness of the fennel harmonizes wonderfully with the potato and the mild onion. A drizzle of extra virgin olive oil and a few chopped walnuts round off the dish perfectly. Preparation in the Thermomix® is super easy and fast. Perfect for a light lunch or as an appetizer for a festive menu. If you like, you can sprinkle some fresh parsley on top.

Ingredients (9 ingredients)

2 piece Fennels
2 piece Potatoes
1 piece Onion
3 tbsp Extra virgin olive oil
1 q.b. Salt
1 q.b. Black pepper
50 g Walnut kernels
100 ml Fresh liquid cream
500 ml Water

Preparation (6 steps)

Prepare fennel, potatoes and onion

Wash the fennel, remove the green and cut into pieces. Remove damaged or very hard outer layers. Peel, wash and dice the potatoes. Peel and quarter the onion.

Chop and sauté the onion

Thermomix® Setting

3 min/248°F/Speed 1 120

Put the onion in the mixing bowl and chop for 3 sec./speed 5. Push down with the spatula. Add 2 tablespoons of extra virgin olive oil and sauté for 3 min./120°C/speed 1.

180

Add vegetables and cook

Thermomix® Setting

25 min/212°F/Speed 1 100

Put the prepared fennel pieces and potato cubes in the mixing bowl. Season with salt and pepper. Add 500 ml of water and cook for 25 min./100°C/speed 1.

1500