Cold Fennel Peach Soup

Remove the peel from the potato and cut into slices (keep under water until needed).

Remove the skin from the onion and cut into strips, leek and fennel also. Last but not least, remove the peel from the peaches and cut them into strips.

Sauté onion and leek in oil-butter mixture until soft. After in about 5 min, add fennel and peaches, do for another 8 min. Extinguish with water, bring to boil and add potato. Simmer gently for 15 min.

Mash everything small, but do not crush, and cool. Add cream and refrigerate.

Stir well before serving, season to taste.

Nancy Bird @ 1:396/88 text adapted

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