Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, leek, fennel and potato soup. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Making the most of the poor leek harvest.and using up any damaged potatoes that won't be good for storing. I added fennel to give this classic leek and potato soup a little twist. It adds a sweet anise flavor that really lifts the soup and makes it different.
Leek, fennel and potato soup is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Leek, fennel and potato soup is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook leek, fennel and potato soup using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Leek, fennel and potato soup:
- Make ready 2 tbsp butter
- Make ready 3 cups chopped leeks
- Prepare 2 cups chopped fennel
- Take 1 L chicken broth
- Get 2 Yukon gold potatoes
- Make ready Fennel fronds and tarragon for garnishing
Add watercress for potage au cresson, serve it chilled for Vichyssoise — or top it with bacon. 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.
Steps to make Leek, fennel and potato soup:
- 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 broth and potatoes, and bring to a boil. Purée soup in batches in food processor. I have a soup thing and make some kind of soup at least once a week. In the summer and even into early fall, I love to make cold soups (gazpacho, cucumber) and sip them when While both children are occupied, that's my time to cook so I make the most of it! This anise-scented soup is reminiscent of the classic potato and leek soup known as vichyssoise, but it's lighter and contains no dairy.
So that’s going to wrap this up for this exceptional food leek, fennel and potato soup recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
