Potato Fennel Soup – Catenafarm

Ingredients

• 1 tbsp olive oil, plus more to serving
• 3 tbsp unsalted butter
• 1 bunch baby fennel, ends and fronds removed, and coarsely chopped
• 1/2 celery stalk or 1 tsp celery powder
• 2 garlic cloves, minced
• 1 pint potatoes, cubed
• 1/3 cups broth (we used veggie)
• 1/2 cup heavy cream
• Juice of half a lemon
• Salt and Pepper to taste