Hello everybody, 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’m gonna make it a bit unique. This is gonna smell and look delicious.
Leek, fennel and potato soup is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Leek, fennel and potato soup is something that I have 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. 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 recipe, we have to first prepare a few components. You can have 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:
- Take butter
- Prepare chopped leeks
- Prepare chopped fennel
- Get chicken broth
- Prepare Yukon gold potatoes
- Prepare Fennel fronds and tarragon for garnishing
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. 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.
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.
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. In the summer and even into early fall, I love to make cold soups (gazpacho, cucumber) and sip them when While both children are occupied, that's my time to cook so I make the most of it! Fish Soup with Fennel, Leek and Potato.
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