Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, leek, fennel and potato soup. It is one of my favorites food recipes. For mine, 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 is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Leek, fennel and potato soup is something which I’ve 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 particular recipe, we have to prepare a few components. You can cook 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:
- Take 2 tbsp butter
- Take 3 cups chopped leeks
- Get 2 cups chopped fennel
- Prepare 1 L chicken broth
- Prepare 2 Yukon gold potatoes
- Take 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. I have a soup thing and make some kind of soup at least once a week.
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.
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. 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.
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