Leek, fennel and potato soup. A light, lemony potato, leek, and fennel soup recipe that's perfect in any weather. I've had soup on my mind for a while. A few weeks back, I made and froze a batch of rich vegetable stock (made with the first yellow onions of the season from our CSA).
Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Puree soup, in batches, in food processor or blender. Return to sauce pan and heat. You may cook dinner Leek, fennel and potato soup using 6 ingredients and 4 steps. Here is how it is advisable to cook it.
Ingredients of Leek, fennel and potato soup
In the cooking food practice you actually take some significant seasonings. When generally there is a thing that is ignored then the effect will not be relative to your expectations. To begin, you are able to prepare several of the seasonings below.
- It’s 2 tbsp of butter.
- It’s 3 cups of chopped leeks.
- It’s 2 cups of chopped fennel.
- Prepare 1 L of chicken broth.
- You require 2 of Yukon gold potatoes.
- Prepare of Fennel fronds and tarragon for garnishing.
Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the leeks, fennel, garlic and a generous pinch of salt. Add the potatoes and the vegetable broth and bring to a boil. This soup is comfort in a bowl. I love serving it with chunks of buttered rustic bread as an easy supper.
Instructions for Leek, fennel and potato soup
To obtain great effects, remember to continue with the baking information together with this Leek, fennel and potato soup the right way
- In a large pot, melt 2 tbsp butter over medium heat. Sauté 3 cups of chopped leeks and 2 cups of chopped fennel..
- When these turn translucent, add 1 L of water and a chicken bouillon cube. Bring to a boil..
- Add 2 diced Yukon Gold potatoes. Simmer until potatoes become very tender..
- Add salt to taste and fennel fronds and tarragon to garnish. Here’s a photo of the puréed version..
Thick, creamy, and fragrant — with the deliciously salty crunch of bacon — this unusual leek, potato, and fennel soup is equally at home at an everyday dinner or an elegant dinner party. We had an unusually huge harvest of leeks this year, along with a whole bunch of potatoes, and I. Heat butter and olive oil together in a pot over medium-low heat. Quarter the fennel and discard the tough outer leaves and the hard core from each piece. Slice the rest of the flesh, including any little fronds.
A variation to use with smaller potatoes: after washing, drying and scoring the potatoes, rub the skins after a little butter, then season with pepper and salt before baking to give you extra crispy, tasty skins which everybody will eat.
Yet another thing to try if you wish to get fancy: once the potatoes are cooked, halve them, scoop out of the insides, mix having a beaten egg, grated cheese, pepper and salt, heap the mix back into the skins and return towards the oven for another 15 minutes prior to the tops are golden brown. A meal in itself!
To Leek, fennel and potato soup, come to a decision cook while using the recipe above? If you have not felt the nice thing about these results, you can ones own creations to fit your taste.
Source : Cookpad.com
