Leek, fennel and potato soup. Making the most of the poor leek harvest.and using up any damaged potatoes that won't be good for storing. Life after full-time work as a nurse.a year. I added fennel to give this classic leek and potato soup a little twist.
All the sweet, salty textures work perfectly with each other. Though hot soups aren't typical summer fare, there are plenty of great soup ingredients out there right now – young fennel bulbs, leeks, potatoes – and To give things a more summery feel than a typical potato-leek soup, I've tweaked my standard recipe and riced the potatoes for a silky texture, added. Potato leek soup, or potage parmentier, is a French classic. You can cook Leek, fennel and potato soup using 6 ingredients and 4 steps. Here is how you cook it.
Ingredients of Leek, fennel and potato soup
- It’s 2 tbsp of butter.
- You need 3 cups of chopped leeks.
- It’s 2 cups of chopped fennel.
- Prepare 1 L of chicken broth.
- It’s 2 of Yukon gold potatoes.
- It’s of Fennel fronds and tarragon for garnishing.
It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine. Add watercress for potage au cresson, serve it chilled for Vichyssoise — or top it with bacon. Add in potatoes and give it a stir. Let soup cool slightly, then puree using an immersion blender or food processor.
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..
Add potato, water, salt, fennel seeds, pepper, and broth, and bring to a boil. Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl. Fennel and potatoes can be found year round, so you can enjoy this soup anytime. It would be especially delicious for the autumn and winter holiday menus, making a flavorful starter soup to begin your holiday feast.