Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, leek, fennel and potato soup. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Leek, fennel and potato soup is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Leek, fennel and potato soup is something which I’ve loved my entire life. They’re nice and they look wonderful.
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 made this soup, but I added more potatoes, and a bit of half and half and sprinkled some Parmesan cheese to thicken it. I added fennel to give this classic leek and potato soup a little twist.
To begin with this particular recipe, we must first 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:
- Make ready 2 tbsp butter
- Prepare 3 cups chopped leeks
- Make ready 2 cups chopped fennel
- Take 1 L chicken broth
- Prepare 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. 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!
Steps 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.
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! 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.
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