Potato Basil Soup

Recipe Time:

When I was a kid, I remember my dad making soup on Sundays.  I know that at least two of my sisters have carried on the soup tradition.  One of the cool things about my dad is that I never recall him following a recipe.  He'd just throw things together and out would come this marvelous concoction, never to be replicated quite the same.  So, tonight, I followed suit and made a cream based soup to use up some creme fraiche I had sitting in the fridge.  The photo doesn't do it justice, but the good news is that it is "off-white" as my dear friend, Rebecca would say, with no white flour or sugar in it.  All organic and YUM-MEE!  Lucky for all of us, I am including the recipe for future reference... although most ingredient quantities are estimates.

Enjoy!
Potato Basil Soup
Saute four garlic cloves in 2 T olive oil in large soup pan
Add one medium red onion, chopped
Add one medium/large fennel bulb with as much of the stalk and greenery as you can muster.
Add two more T olive oil
Chop 1o red potatoes into bite sized pieces.
1 cup chopped carrots (I used a little food chopper)
Add 1 t. fennel seed
Add 1 t. dried basil
1 T. sea salt
1 c. boiling water with two vegetarian bouillon cubes
Simmer, covered for 30 minutes
While the mix is simmering, mix  1 cup warm water with a three ounce container of creme fraiche and 2 T  spelt flour.  Mix thoroughly.
After the potatoes are cooked through, simmer soup, add creme fraiche thickener, 1 cup chopped red chard, and 3/4 c. chopped, fresh basil.
Heat through on low heat, salt and pepper to taste, and serve.  
Yummy, I promise!
Love,
Britt