Creamy fennel and potato soup
Thick, creamy and delightfully warm, this fennel and potato soup hits the spot and with cheesy croutons is even tastier.
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Cooking tools:
- Food processor
- Immersion blender
- Grill
- Saucepan
- Whisk
- Pitcher
- Ladle
- Baking sheet
- Aluminum foil
- Spoon
- Stove
- Chef's knife
- Cutting board
- Serving bowl
Ingredients
- Croutons
- 1/2 baguette, sliced
- 1/2 cup grated gruyere cheese
- 30 grams butter
- 1 tablespoon olive oil
- 1 leek, washed, thinly sliced
- 2 cloves garlic, crushed
- 2 large fennel bulbs, trimmed, sliced
- 3 medium potatoes, peeled, chopped
- 2 litres chicken stock
- 1 bouquet garni (see notes)
- 1/2 cup thickened cream
- 3 egg-yolks
- parsley, chopped, to serve
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