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. 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.
I add bacon to give an extra level of complexity. All the sweet, salty textures work perfectly with each other. Add in potatoes and give it a stir. You can cook Leek, fennel and potato soup using 6 ingredients and 4 steps. Here is how you cook that.
Ingredients of Leek, fennel and potato soup
- It's 2 tbsp of butter.
- Prepare 3 cups of chopped leeks.
- Prepare 2 cups of chopped fennel.
- It's 1 L of chicken broth.
- It's 2 of Yukon gold potatoes.
- You need of Fennel fronds and tarragon for garnishing.
Let soup cool slightly, then puree using an immersion blender or food processor. If too thick, add a bit more broth. A simple but hearty soup features the fall flavors of leeks and fennel. In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are translucent and the vegetables have begun to soften.
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. Potato leek soup, or potage parmentier, is a French classic. 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.
