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Surprising soup fennel and potato recipe

Pragmatic recipe
fun with fennel: surprising soup

Surprising soup

Surprising fennel and potato soup. Yes indeed! What may seem aberration is actually interesting and surprising. Both fennel and potato grown underground. The soup includes thus all four elements: earth, water, air and fire. Specially when you serve the soup piping hot. Instead of real milk, you may use almond, coco or soy milk. Or add a cup of heavy cream.
  • Prep Time 15 Minutes
  • Cook Time 45 Minutes
  • Total Time 60 Minutes
  • Serves 4 People
  • Calories 150 kcal


  • 1 large or two small fennels
  • 4 small potatoes
  • 1 large onion
  • Half a liter of whole milk
  • 1 liter of vegetable broth
  • Olive oil
  • Salt and pepper


  1. Slice the fennel and onion
  2. Dice the potatoes
  3. Transfer the vegetables to an over tray and sprinkle with olive oil
  4. Bake at 195 degrees for about 15 minutes
  5. Make sure the vegetables brown but not burn
  6. Transfer the surprising to a pot and add the liquid
  7. Bring the soup to a boil for 10 minutes
  8. Blend with a hand held mixer or use a blender
  9. Serve them hot


Surprising soup indeed. This velvety soup is an excellent starter for an elegant meal. But tastes as good spooned from a cup in the couch. Fennel gives sweetness and a hint of aniseed. The potatoes do what they do best: filling.Instead of whole milk one may use substitute 'milks'. Almond, soy or even coco. As for seasoning it is better not to add anything more than salt and pepper. Maybe some fresh ground roasted fennel seeds. It is of vital importance to brown the vegetables in the oven. This surprising effect -the Maillard reaction - enhances the taste. Avoid burning at all cost.What to drink with this soup? Try to resist opening a bottle of wine. Have yourself a nice glass of water. And be prepared for the surprising effect of water and fennel.

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