It was love at first spoonful.
This velvety Potato Fennel Ginger soup topped with a kalamata & pine nuts tapenade is everything but basic. Its texture, flavors, and colorful aroma will definitely leave you wanting to cook it at least once a week. Try it and let me know what you think in the comments!
Ingredients : (2 servings)
3 Tbs. Extra Virgin Olive oil
1 Onion Medium size chopped
1 Large Potato Diced
1 Garlic Clove chopped
4 Cups Fennel chopped
1 Ginger Stalk chopped
2 Tsp Salt
1 Tsp Black Pepper
4 Cups Vegetable Broth
For the Olive Tapenade :
2 Tbs. Extra Virgin Olive Oil
10/12 Kalamata Olives Pitted Finely Chopped
2 Tbs. Pine nuts Finely Chopped
- Heat a pot at medium heat and add the extra virgin olive oil. Once EVOO is hot enough, add the chopped onion and sauté for about 2 minutes, then add garlic and sauté both for another minute. Add potato, ginger and fennel.
- Stir all and let cook for about 2 minutes and add salt and pepper. Pour in the broth and let simmer for about 25 minutes.
- Pour the soup in a food processor (or you can use an immersion blender) and blend until the consistency is silky and velvety.
- Meanwhile in a medium bowl, mix two table spoons of EVOO with pine nuts and olive until a tapenade is formed. Use as the topping for the soup.