Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, leek, fennel and potato soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look 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 meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Leek, fennel and potato soup is something which I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook leek, fennel and potato soup using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Leek, fennel and potato soup:
- Get 2 tbsp butter
- Get 3 cups chopped leeks
- Make ready 2 cups chopped fennel
- Prepare 1 L chicken broth
- Prepare 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.
Instructions 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 this up for this special food leek, fennel and potato soup recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
