Wienerische Kartoffel-& Fenchel Suppe – Viennese Potato & Fennel Soup
Categories: Soup, Austria, Euro, Vegetable, Side dish
Yield: 8 servings
6 ea Fennel bulbs
2 tb Butter
2 tb Olive oil
6 ea Shallots peeled & minced
8 c Chicken Stock
2 ea Potato peeled & cubed 1/2″
Salt & pepper to taste
Trim, 1/4 then core fennel bulb.
Slice it into medium-size pieces.
Reserve feathery leaves from 4 bulbs.
Heat butter & olive oil together in a pot over med-low heat.
Once butter has melted add sliced fennel, shallots & 1 cup of stock.
Cover then simmer for 12-15 mins. gently until fennel is soft & translucent.
Increase to med-heat then add potatoes & remaining stock.
Bring to a boil then reduce heat to med-low.
Simmer gently for 25-30 mins. until potatoes are very soft.
Season with salt & pepper to taste.
Gently mash vegetables with a potato masher until the soup is thick & chunky.
Add a additional stock if it becomes too thick.
Chop reserved fennel leaves then stir into soup.
Remove soup from heat then set aside for 5-8 mins. so flavors can develop.
Ladle soup into bowls then serve warm.
Drizzle with olive oil as you serve.
ORIGIN: Maria Gesselschaft, Vienna-Austria, circa 1996