Leek, fennel and potato soup. 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. 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.
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 have Leek, fennel and potato soup using 6 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Leek, fennel and potato soup
- You need 2 tbsp of butter.
- Prepare 3 cups of chopped leeks.
- It's 2 cups of chopped fennel.
- You need 1 L of chicken broth.
- It's 2 of Yukon gold potatoes.
- It's 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. Fennel is great on its own, raw, but this time I'm blending it up in a soup. With more of our favorite vegetables.
Leek, fennel and potato soup step by step
- 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..
Soup always seems to be in order when Rina, if you read this blog post, know that I love you and I am praying for you every day. This leek, potato and fennel soup is dairy-free and vegan. 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. Potato leek soup, or potage parmentier, is a French classic.
