Recipe by Sally Garcelon, a Wind-Whipped Farm customer
A traditional potato soup with the subtle and rich flavour of fennel and a velvety texture.
1 fennel bulb cut into 1/2 in. slices, save the greens
1 large onion diced or more if you like
2 T. unsalted butter
2 diced medium russet or other potatoes (Yukon Gold or Red)
2 Cups chicken broth
1 1/2 Cups milk (or some cream!)
Sauté diced fennel and potatoes in butter until softened, about 10 min. Add potatoes and broth. Simmer, covered, until potatoes are very soft. In a blender or food processor, purée mixture in batches until soft and return to saucepan. Stir in milk, salt and pepper to taste and simmer soup about 10 min. Garnish with a few fennel leaves.
I usually double this or more and add more fennel. When I don’t have fennel bulbs I just use the fennel I grow in abundance in my garden, the feathery parts and I put in lots. I only add that for the last five min. of simmering or slightly longer depending on amounts. For the last of the simmering I always add a generous amount of dried dill weed as well. When I blend it I leave a few batches not so finely blended for a bit of texture, less velvety. In winter I use diced carrots with the puréed veggies or whatever I have that works.