Rainy Day Recipe: Potato-Fennel Soup

When the weather is wet, the Spice Girl gets cooking!  After much traveling and eating on the run, I am happy to be back in the kitchen tonight.  I got my latest box of organic produce from my CSA this week and it was packed full of some hearty vegetables, including - to my surprise - a bulb of fennel.

Now, fennel is not normally a vegetable that I would pick up in the store and buy, but that's why I love my CSA box.  It pushes my creativity in the kitchen.  So with the weather outside pouring down, I decided to whip up a delicious and warm potato-fennel soup.

Ingredients:
olive oil
1/2 yellow onion, finely chopped
2 cups vegetable broth
potatoes (I used about 15 fingerling potatoes)
1 bulb fresh fennel, chopped
salt
pepper
cream

Supplies:
Hot Plate
Pot
Cutting Board & Knife
Hand Blender
Ladel

Directions:
Start by sauteing the onions in olive oil over medium heat in your cooking pot.  When onions are soft and slightly translucent, add the vegetable broth and bring to a boil.

In the meantime, chop potatoes and fennel and add to pot.  Cook for approximately 20 - 30 minutes, stirring occasionally, until potatoes are soft.

When potatoes are soft remove from heat and let cool for a few minutes.  Then puree the vegetables using the hand blender until smooth.  Add salt, pepper and dash of cream to taste.

Simple, absolutely delicious, and extra servings store well for lunch.  Bon apetit!