Celery Fennel Soup

Ingredients

• 1 large baking potato, peeled and cubed
• 4 cups vegetable broth (or chicken broth)
• 1/2 cup white wine
• 1 head celery, chopped (include the leaves)
• 1 fennel bulb, trimmed, and very thinly sliced (reserve 2 tablespoons of feathery top)
• 1 small onion, chopped
• 3 tablespoons olive oil
• 1/4 teaspoon pepper
• salt, as needed, to taste

Directions

1. 1

   In large covered saucepan simmer potatoes in chicken broth and wine until tender, about 15 to 20 minutes.

2. 2

   Meanwhile, in large skillet over medium heat, sauté celery, fennel slices, and onion in olive oil until tender, about 15 minutes.

3. 3

   Mash potatoes right in the broth mixture in the saucepan with a masher.

4. 4

   Stir in celery-fennel mixture. Heat through. Season with pepper and salt.

5. 5

   Chop reserved fennel tops and use to garnish each serving.