Primi. Autore e Copyright Marco Ramerini
Primi. Autore e Copyright Marco Ramerini

Cream of fennels and potatoes

Questo post è disponibile anche in: Italian

Winter is the ideal time to prepare soups, today we will see specifically the cream of fennels and potatoes.

To prepare the cream of fennels and potatoes, it will be necessary short while, just the one to cook the vegetables and all it is ready to be enjoyed in a few steps.


  • 2 fennels
  • 2 medium potatoes
  • half a leek
  • 1 tablespoon of stracchino
  • 2 tablespoons of milk
  • salt fine to taste
  • black pepper to taste
  • extra virgin olive oil to taste
  • half a vegetable nut
  • water necessary


Start cleaning the fennels removing the stems, the ends and the damaged outer leaves.

Rinse well with water and then you must cut the fennels initially into slices and then into small pieces not too large.

Then you must also clean the leek removing the outer leaves, after which you will use for the cook only the white part since the green one is the most bitter.

Rinse well the leek well and cut it into thin slices.

Then take the potatoes, peel them and cut them into the pieces not too large.

Add some ladles of water to allow the vegetables to cook and season with a half vegetable nut ande put salt and pepper to taste.

Close the pot with a lid and when the water has boiled, lower the heat and continue cooking for about twenty minutes or until the vegetables are cooked.

Let the water withdraw enough to obtain a creamy consistency, add the milk and stracchino and then with the help of an immersion blender reduce everything to cream.

Serve the cream of fennels and potatoes soup hot garnishing the dish with a few leaves of fresh basil and some croutons of bread.

You might also be interested in the recipe for bean and tomato soup.