Recipe: Tasty Leek, fennel and potato soup

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.

Leek, fennel and potato soup 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

  1. It’s 2 tbsp of butter.
  2. You need 3 cups of chopped leeks.
  3. It’s 2 cups of chopped fennel.
  4. Prepare 1 L of chicken broth.
  5. It’s 2 of Yukon gold potatoes.
  6. 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

  1. In a large pot, melt 2 tbsp butter over medium heat. Sauté 3 cups of chopped leeks and 2 cups of chopped fennel..
  2. When these turn translucent, add 1 L of water and a chicken bouillon cube. Bring to a boil..
  3. Add 2 diced Yukon Gold potatoes. Simmer until potatoes become very tender..
  4. 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.

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