Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, leek, fennel and potato soup. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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. potato, leek and fennel soup Your chopping technique doesn't matter here—you are going to puree this soup.
Leek, fennel and potato soup is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Leek, fennel and potato soup is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook leek, fennel and potato soup using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Leek, fennel and potato soup:
- Get 2 tbsp butter
- Take 3 cups chopped leeks
- Make ready 2 cups chopped fennel
- Get 1 L chicken broth
- Take 2 Yukon gold potatoes
- Prepare Fennel fronds and tarragon for garnishing
Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl. Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Puree soup, in batches, in food processor or blender.
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.
Return to sauce pan and heat. Add the sliced leeks, fennel, and garlic along with a generous pinch of salt. Cook without browning — just until the vegetables soften. Turn the heat up to medium-high, add the potatoes, and stir. 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.
So that’s going to wrap it up with this special food leek, fennel and potato soup recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
