Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, leek, fennel and potato soup. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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. It adds a sweet anise flavor that really lifts the soup and makes it different.
Leek, fennel and potato soup is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Leek, fennel and potato soup is something that I have loved my entire life.
To get started 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 cook that.
The ingredients needed to make Leek, fennel and potato soup:
- Prepare 2 tbsp butter
- Make ready 3 cups chopped leeks
- Take 2 cups chopped fennel
- Get 1 L chicken broth
- Get 2 Yukon gold potatoes
- Prepare Fennel fronds and tarragon for garnishing
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. 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.
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.
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. Fennel and potatoes can be found year round, so you can enjoy this soup anytime. It would be especially delicious for the autumn and winter holiday menus, making a flavorful starter soup to begin your holiday feast.
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