In a large pot over medium heat, melt the butter. Add the sliced fennel and leeks, and sauté for 1 minute.
Add the diced potatoes and cook for 5 minutes. Then, add the chopped celery stalks and cook for another 3 minutes.
Season with salt, pepper, and a pinch of saffron threads.
Add the water, cover the pot, and simmer for 20 minutes or until the potatoes become tender.
Transfer the soup to a blender and blend until smooth. Add the milk and blend again to achieve a creamy consistency.
Return the soup to the pot and reheat before serving. For a thinner texture, add more milk. Serve hot, garnished with chopped walnuts and fresh pennyroyal mint.
Ingredients
Directions
In a large pot over medium heat, melt the butter. Add the sliced fennel and leeks, and sauté for 1 minute.
Add the diced potatoes and cook for 5 minutes. Then, add the chopped celery stalks and cook for another 3 minutes.
Season with salt, pepper, and a pinch of saffron threads.
Add the water, cover the pot, and simmer for 20 minutes or until the potatoes become tender.
Transfer the soup to a blender and blend until smooth. Add the milk and blend again to achieve a creamy consistency.
Return the soup to the pot and reheat before serving. For a thinner texture, add more milk. Serve hot, garnished with chopped walnuts and fresh pennyroyal mint.