December 7, 2015
Olive oil- 1 Tablespoon
Shallot- One Large, coarsely chopped
Potatoes- 4 Yukon gold, unpeeled, scrubbed, and dice into 1-inch cubes
Fennel Bulb- 1 large, sliced (reserve a few fronds)
Chicken Stock- 4 Cups
Coconut Milk- ¼ Cup, whole fat
Pepper- freshly ground
In a large saucepan, heat the oil, add the shallot and cook until soft. Next add the sliced fennel bulb and potatoes, salt and pepper and stir.
Add the stock and bring to a boil. Reduce heat and simmer for 30 minutes.
When the potatoes can be easily pierced with a fork, transfer contents in batches to a blender or food processor, blend until smooth. Return the blended soup to the pot and drizzle in the coconut milk and stir.
Heat through and ladle into shallow bowls and garish with fennel fronds.