Leek, fennel and potato soup. The fennel gives this humble soup some dimension especially when the fronds are added for color. A hearty winter meal served with fresh bread. As potato and leek soups goes, we like this recipe.
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). This soup is comfort in a bowl. I love serving it with chunks of buttered rustic bread as an easy supper. You can cook Leek, fennel and potato soup using 6 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Leek, fennel and potato soup
- It's 2 tbsp of butter.
- Prepare 3 cups of chopped leeks.
- You need 2 cups of chopped fennel.
- You need 1 L of chicken broth.
- You need 2 of Yukon gold potatoes.
- Prepare of Fennel fronds and tarragon for garnishing.
Thick, creamy,
Leek, fennel and potato soup instructions
- 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..
Fennel is quickly becoming a spring staple in my house. There's something about this anise tasting, aromatic and flavorful herb that I have fallen in love with. 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.
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