Vegetable Soup with Fennel and Balsamic Vinegar
4 medium fennel bulbs
4 medium Yukon gold potatoes
4 cups of prepared vegetable broth
Salt and Pepper
Bring vegetable broth to a simmer. Meanwhile, clean the fennel and cut into thin slices. peel the potatoes and cut into cubes.
Eliminate the base of the leek and the green part then cut into rings and rinse under running water to remove sand.
Place the vegetables in the broth, add salt and pepper and cook for about 20 minutes or until vegetables are tender.
With an immersion blender, blend broth until smooth and creamy. Cook another 10 minutes on low heat.
Serve the soup with freshly ground black pepper and a drizzle of traditional balsamic vinegar.