Ingredients

• 4 T butter
• 1 ea fennel bulb, thin slice
• 1 ea onion, thin slice
• 2 ea carrots, peeled and chopped
• 1 ea Yukon Gold potato, peeled, halved
• 2 spg thyme
• 1 ea bay leaf
• 4 C vegetable or chicken broth
• 1/4 C sour cream
• 1 T maple syrup

Instructions

1. Saute the fennel, onion, carrots, potato, thyme and bay leaf in butter until soft but not brown. Add the broth, bring to a boil, then simmer until the potatoes are falling apart. Remove the herbs, puree in a blender until smooth, then strain out the solids.
2. Mix the sour cream and maple syrup.
3. Plate the soup, garnish with the sour cream mixture, and serve.

Source: Bonappetit, Nov 2014

Contributed by: Skip