Fennel & Potato Soup – the ultimate winter warm up!

Ingredients

• 1 stem fennel - شمر او فونوكيا
• 4 medium potatoes (peeled and diced) - بطاطس
• 2 stick green onion (diced) - بصل أخضر
• 1 tablespoon butter - زبدة
• 1 drizzle olive oil - زيت زيتون
• 1/2 cup cooking cream (optional) - كريم الطهي
• 4 cup chicken broth/stock (or 1 stock cube to 4 cups hot water) - مرقة دجاج
• 1-2 piece arabic gum (known as mesteka) - مستكة
• generous salt and pepper - ملح و فلفل

Step by step

1. On a medium heat, melt the butter in a medium pot and add the green onions and arabic gum.
2. In a couple of minutes, stir in the chopped fennel and some salt and pepper, followed by the diced potatoes and the olive oil.
3. Give this whole mix a toss and add the warm chicken stock to cover the vegetables. Bring it all to a boil, add some more salt and pepper, put down the heat and cover.
4. Once the potatoes are cooked through (about 20 minutes), blend the whole mix with hand mixer or in the kitchen blender.
5. Stir in some cooking cream before serving and garnish with a couple of green onion dices.