Red Bliss Potato and Fennel Soup
- Yield 2 servings
If Red Bliss potatoes are unavailable, Yukon golds are a good substitute, despite their lack of romantic moniker. Either way, potatoes paired with fennel make an ideal couple in this creamy soup.
- 1 tablespoon olive oil
- 1 large shallot, coarsely chopped
- 2 cups vegetable broth
- 6 ounces Red Bliss potatoes, unpeeled, scrubbed, and cut into 1 to 2-inch dice
- 1 to 2 cup plain unsweetened soy milk or other nondairy milk
- Salt and freshly ground black pepper
- 2 teaspoons minced fresh tarragon or fennel fronds
- In large saucepan, heat the oil over medium heat. Add the shallot, cover, and cook until softened, about 5 minutes. Add the broth, potatoes, and fennel bulb. Bring to a boil. Reduce the heat to low and simmer, uncovered, until the potatoes are soft, about 20 minutes.
- Transfer the potato mixture to a blender or food processor. Puree until smooth. Return the soup to the pot. Stir in the soy milk and season with salt and pepper, to taste. Simmer to heat through and blend flavors, about 5 minutes. Ladle the soup into bowls and sprinkle with tarragon. Serve hot.