Fennel Soup / حساء البسباس
1 fennel, sliced
5 celery stalks, chopped
1 leek, sliced
1 medium potato, peeled and diced
A pinch of saffron threads
250 ml (1 cup) milk
1 tablespoon butter
Salt and pepper, to taste
1L (4 cups) water
1- In a large pot over medium heat, melt the butter. Add the fennel and the leeks, and sauté for 1 minute.
2- Add the potato slices and cook for 5 minutes. Then add the celery stalks and cook for another 3 minutes.
3- Season with salt, pepper, and saffron.
4- Add water, cover the pot and simmer for 20 minutes or until the potato pieces become soft.
5- Transfer the soup to a blender and blend. Add the milk and blend again until the soup has a smooth and creamy texture.
6- Return the soup in the pot, and reheat before serving. Add more milk for a more liquid texture. Serve hot and top with walnuts and pennyroyal mint.