Food recipes
Potato, Leek and Fennel Soup
Potato, Leek and Fennel Soup Ingredients: butter, without salt leeks, (bulb and lower leaf-portion), raw fennel, bulb, raw soup, chicken broth or bouillon, dry potatoes, raw, skin Directions: Melt butter in heavy larg...
Potato, Leek and Fennel Soup
Ingredients:
butter, without salt
leeks, (bulb and lower leaf-portion), raw
fennel, bulb, raw
soup, chicken broth or bouillon, dry
potatoes, raw, skin
Directions:
Melt butter in heavy large pot over medium-high heat.
Add leeks and fennel and saute until leeks are translucent, about 7 minutes.
Add broth and potatoes and bring to boil.
Reduce heat to medium-low.
Simmer soup until potatoes are very tender, about 25 minutes.
Working in batches, puree soup in blender.
Return to same pot.
Rewarm soup if necessary.
Season with salt and pepper.
Ladle soup into bowls; garnish with reserved fennel fronds and serve.
Ingredients:
butter, without salt
leeks, (bulb and lower leaf-portion), raw
fennel, bulb, raw
soup, chicken broth or bouillon, dry
potatoes, raw, skin
Directions:
Melt butter in heavy large pot over medium-high heat.
Add leeks and fennel and saute until leeks are translucent, about 7 minutes.
Add broth and potatoes and bring to boil.
Reduce heat to medium-low.
Simmer soup until potatoes are very tender, about 25 minutes.
Working in batches, puree soup in blender.
Return to same pot.
Rewarm soup if necessary.
Season with salt and pepper.
Ladle soup into bowls; garnish with reserved fennel fronds and serve.