Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, leek, fennel and potato soup. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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 is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Leek, fennel and potato soup is something which I have loved my entire life.
Making the most of the poor leek harvest.and using up any damaged potatoes that won't be good for storing. 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 added fennel to give this classic leek and potato soup a little twist.
To begin with this particular recipe, we have to prepare a few components. You can have 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:
- Get 2 tbsp butter
- Prepare 3 cups chopped leeks
- Take 2 cups chopped fennel
- Make ready 1 L chicken broth
- Make ready 2 Yukon gold potatoes
- Get 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 watercress for potage au cresson, serve it chilled for Vichyssoise — or top it with bacon. Fennel and potatoes can be found year round, so you can enjoy this soup anytime. It would be especially delicious for the autumn and winter holiday menus, making a flavorful starter soup to begin your holiday feast. This recipe is a true keeper and a welcome addition to the recipe collection. I have a soup thing and make some kind of soup at least once a week.
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