- 250 grams waxy Potatoes
- 2 Fennel bulbs
- 1 Onion (and garlic)
- 1 tablespoon Butter (and olive oil)
- 1 liter Vegetable broth
- 1 bunch baby Borage Leaf
- 125 milliliters Whipping cream
- Salt freshly ground pepper
- Lemon juice
- 1 pinch grated Nutmeg
Peel potatoes, rinse and dice. Clean, rinse and chop fennel.
Peel onion and garlic. Heat butter and olive oil in a large saucepan and saute onion and garlic for a few minutes. Add potatoes and fennel and cook briefly. Add broth and simmer, covered, for 30 minutes.
Rinse borage, pluck of leaves and shake dry. Set some leaves aside and add the rest to the soup about 5-10 minutes before the end of cooking, then puree soup.
Add cream to the soup and heat through. Season with salt, pepper, lemon juice and nutmeg. Chop remaining borage leaves finely. Sprinkle soup with borage and serve.