1 green onion, cut into 2-inch segments, sliced thinly lengthwise
1/4 red bell pepper, chopped
1/2 fennel stalk and bulb (half bulb thinly sliced, stalk cut to fit pot)
1 1/2 lb. potatoes (700 g)
1 can chicken or vegetable soup stock (400 cc)
4 1/2 cups water (1000 cc)
3/4 tsp. salt
1/2 tsp. bouillon
1 clove garlic, finely chopped
1 tbsp. extra virgin olive oil
Heat 1 tbsp. extra virgin olive oil in a deep pot. Saute onion, celery, red bell pepper and 1/2 of the
green onion. When the onion is slightly caramelized, add broth, water, potatoes, fennel stalk and bulb. Bring it to a boil and skim the foam.
Fennel bulb should be thinly sliced
Add salt and bouillon. Cover with a lid and cook until potatoes are tender, about 30 minutes.
Remove fennel stalks. Mash the potatoes with a potato masher. Add chopped garlic and remaining green
onion. Bring it to a boil again. Serve with croutons.