INGREDIENTS:

2 tablespoons unsalted butter

1/2 sweet onion, minced

1/2 pound carrots, peeled, in large dice

1/2 pound fennel bulb, cored and chopped

1/2 pound Yukon Gold potatoes, scrubbed, in large dice

4 cups chicken or vegetable stock, plus more if needed

Kosher salt and freshly ground black pepper

What to do

Melt the butter in a large saucepan over moderate heat. Add the onion and saute until softened, about 8 minutes. Add the carrots, fennel, potatoes and stock. Bring to a simmer. Cover and adjust heat to maintain a gentle simmer. Cook until the vegetables are tender, about 20 minutes.

Puree the soup in batches in a blender or use an immersion blender until desired consistency is reached, return to heat, add cracked black pepper and adjust salt to taste. If the soup gets thicker than you’d like upon reheating use additional stock to thin it out.

Serves 4 to 6

Breakdown

100 calories

4 g protein

14 g carbohydrate

4 g fat (2 g saturated)

11 mg cholesterol

24 mg sodium

3 g fiber.