Recipe For Potato Fennel Soup. Heat the butter in a pan and gently fry the shallot until softened but not coloured. Saute until the vegetables are soft about 5 minutes.
Add fennel onion garlic and fennel seeds and sauté stirring occasionally until tender and starting to caramelise 4 6 minutes. Add the fennel and onion. Cover and simmer gently for 15 minutes until fennel is soft and translucent.
Ladle into soup bowls and season with salt and pepper.
Saute until the vegetables are soft about 5 minutes. Add chopped fennel bulb potatoes and leek and cook 3 minutes. Add the stock and bring to the boil. About 15 more minutes.