Wednesday, January 23, 2013

French Fennel Potato Soup

I would imagine this may have been a frequent meal for my ancestors.  As they arrived in North America in the 1700's they acquired a plot of land in the Acadian settlements along the St. Lawrence river.  Life was not easy, dealing with harsh weather, poor soil, Indians, disease and the land hungry British.  Their meals were "rustic", anything they could grow, hunt or scrounge.  I'm sure potatoes were on the table much more than they would have liked.  

While probably not an authentic Acadian French potato soup, I jazzed it up to suit our tastes.  Enjoy!

French Fennel Potato Soup


3 medium red new potatoes, parboiled, peeled and diced

2 fennel bulbs, cleaned, white part, chopped

1 Tbsp oil

1/2 yellow onion, chopped

1 garlic clove, chopped

4 cups chicken stock or broth

1 cup water

2 Tbsp butter

1/2 cup heavy cream

salt and pepper to taste

1/4 cup chopped parsley (optional)

Parboil the potatoes, cool, peel and dice.  In a soup pot heat the oil on medium heat.  Add the onions and cook until soft, then add the garlic. Stir and cook for an another minute.   Add the potatoes, fennel, chicken broth, water and parsley, increase the heat to boil, then reduce to simmer for about 20-25 minutes.

Cool slightly.  Then puree in a blender.  Pour back into the pot as you do this in batches.  Add the heavy cream, butter and salt and pepper.  Heat soup on low for a few minutes.  Garnish with fennel fronds and serve with a hearty baguette, and of course, a glass of French wine!  Tres bien....  

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