I would imagine this may have been a frequent meal for my ancestors. As they arrived in North America in the 1700's they acquired a plot of land in the Acadian settlements along the St. Lawrence river. Life was not easy, dealing with harsh weather, poor soil, Indians, disease and the land hungry British. Their meals were "rustic", anything they could grow, hunt or scrounge. I'm sure potatoes were on the table much more than they would have liked.
- While probably not an authentic Acadian French potato soup, I jazzed it up to suit our tastes. Enjoy!
- French Fennel Potato Soup
- 3 medium red new potatoes, parboiled, peeled and diced
- 2 fennel bulbs, cleaned, white part, chopped
- 1 Tbsp oil
- 1/2 yellow onion, chopped
- 1 garlic clove, chopped
- 4 cups chicken stock or broth
- 1 cup water
- 2 Tbsp butter
- 1/2 cup heavy cream
- salt and pepper to taste
- 1/4 cup chopped parsley (optional)