Harvest Potato and Fennel Soup
- In a large sauce pan, sweat the White Mirepoix (equal parts 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 whipping cream to hot soup, blend into soup. Season with white pepper and salt to taste.
- Keep warm and enjoy.
1/2 lb equal amounts of diced onion, leek and celery
2 tbsp olive oil
2 garlic gloves, minced
1/4 cup white wine (optional)
1 lb Yukon or Agria potato
1/2 lb fennel (bulb on fennel) chopped
3 cups chicken stock or water
1/2 cup grated Swiss cheese
2 cups whipping cream
Salt and white pepper to taste