Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, leek, fennel and potato soup. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Melt butter in heavy large pot over medium-high heat. Add broth and potatoes and bring to boil. A light, lemony potato, leek, and fennel soup recipe that's perfect in any weather.
Leek, fennel and potato soup is only one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Leek, fennel and potato soup is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have 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
- Prepare 3 cups chopped leeks
- Get 2 cups chopped fennel
- Get 1 L chicken broth
- Make ready 2 Yukon gold potatoes
- Prepare Fennel fronds and tarragon for garnishing
This soup is comfort in a bowl. I love serving it with chunks of buttered rustic bread as an easy supper. Thick, creamy, and fragrant — with the deliciously salty crunch of bacon — this unusual leek, potato, and fennel soup is equally at home at an everyday dinner or an elegant dinner party. We had an unusually huge harvest of leeks this year, along with a whole bunch of potatoes, and I.
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.
This anise-scented soup is reminiscent of the classic potato and leek soup known as vichyssoise, but it's lighter and contains no dairy. Featured in: Fennel, Garlic And Potato Soup. Learn: How to Make Soup Quarter the fennel and discard the tough outer leaves and the hard core from each piece. Slice the rest of the flesh, including any little fronds. Heat the butter in a saucepan and add the fennel, leeks and potato.
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