Leek, fennel and potato soup
Leek, fennel and potato soup

Hello everybody, 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. One of my favorites. This time, I am going to make it a bit tasty. 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. I added fennel to give this classic leek and potato soup a little twist.

Leek, fennel and potato soup is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Leek, fennel and potato soup is something that I have loved my whole life. They’re nice and they look fantastic.

To get started 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 that.

The ingredients needed to make Leek, fennel and potato soup:
  1. Prepare 2 tbsp butter
  2. Prepare 3 cups chopped leeks
  3. Take 2 cups chopped fennel
  4. Take 1 L chicken broth
  5. Take 2 Yukon gold potatoes
  6. Prepare Fennel fronds and tarragon for garnishing

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. Pour pureed soup into a bowl. Potato leek soup, or potage parmentier, is a French classic.

Instructions to make Leek, fennel and potato soup:
  1. In a large pot, melt 2 tbsp butter over medium heat. Sauté 3 cups of chopped leeks and 2 cups of chopped fennel.
  2. When these turn translucent, add 1 L of water and a chicken bouillon cube. Bring to a boil.
  3. Add 2 diced Yukon Gold potatoes. Simmer until potatoes become very tender.
  4. Add salt to taste and fennel fronds and tarragon to garnish. Here’s a photo of the puréed version.

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. 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.

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