Fennel Soup with Borage

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.