Ingredients
- 200g equal amounts of diced onion, leek and celery
- 2 tbsp olive oil
- 2 garlic gloves, minced
- 1/4 cup white wine (optional)
- 1 lb Agria potato
- 2 fennel bulbs, chopped
- 3 cups chicken stock or water
- ½ cup grated Swiss cheese
- 2 cups cream
- Salt and white pepper to taste
Harvest potato and fennel soup
Method
- In a large sauce pan, sweat the onion, celery and leek in olive oil, about five minutes
- Make sure no colour forms on vegetables
- Add garlic and cook for another two minutes
- Add wine to pot and reduce for one minute
- Add potato and fennel, followed by chicken stock
- Cook on medium heat until all vegetables are very tender, around 30-40 minutes
- Puree soup with hand blender
- Once puree is extremely smooth, add grated Swiss cheese and cream to the hot soup and blend
- Season with white pepper and salt to taste
- Keep warm and enjoy with crusty bread
