Fennel and Citrus Soup | RICARDO

Ingredients

• 1 onion, chopped
• 1 garlic clove, chopped
• 1 tbsp (15 ml) olive oil
• 5 cups (600 g) fennel, chopped (about 3 fennel bulbs)
• 2 potatoes, peeled and cubed
• 3 cups (750 ml) chicken broth
• 2 cups (500 ml) milk
• 1 cup (140 g) fennel, diced
• 2 clementines
• 2 tbsp (30 ml) lemon olive oil or regular olive oil
• Fennel fronds, to taste