This soup is delicious and comforting and originally from Paul Rankin from the BBC with some minor variations
INGREDIENTS
2 tbsp butter
3 green onions, finely chopped
3 cloves garlic, sliced
2 large idaho potatoes, peeled and chopped
½ large fennel bulb, chopped
8 cups chicken broth or water with bouillon cubes
salt and freshly ground black pepper
small handful fresh dill, chopped
DIRECTIONS
1. Heat the butter in a pan on low heat and gently fry the green onion until softened but not colored. Add the garlic towards the end before the green onion is cooked.
2. Add the potatoes, fennel and dill and sauté for 2-3 minutes.
3. Add the stock and bring to the boil. Reduce the heat and simmer for 8-10 minutes, or until the vegetables are tender. Season, to taste, with salt and freshly ground black pepper and allow to cool slightly.
4. With an immersion blender, blend until smooth. If necessary, gently reheat the soup before serving.
5. To serve, pour the soup into a serving bowl.
6. Garnish with additional dill and a dollop of sour cream, if desired.
