Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, leek, fennel and potato soup. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Leek, fennel and potato soup is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Leek, fennel and potato soup is something which I’ve loved my whole life.
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.
To get started with this recipe, we must prepare a few ingredients. You can have 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:
- Make ready 2 tbsp butter
- Prepare 3 cups chopped leeks
- Take 2 cups chopped fennel
- Make ready 1 L chicken broth
- Take 2 Yukon gold potatoes
- Take Fennel fronds and tarragon for garnishing
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.
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.
Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Puree soup, in batches, in food processor or blender. Return to sauce pan and heat through. Season with salt and pepper to taste. Add broth and potatoes, and bring to a boil.
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