Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, leek, fennel and potato soup. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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.
Leek, fennel and potato soup is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Leek, fennel and potato soup is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. 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:
- Get 2 tbsp butter
- Take 3 cups chopped leeks
- Make ready 2 cups chopped fennel
- Get 1 L chicken broth
- Make ready 2 Yukon gold potatoes
- Prepare 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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