CREAM OF LEEK, FENNEL & POTATO SOUP Recipe

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Ingredients

Cost per recipe $7.53 view details

Directions

  1. Preparation-
  2. Leeks - Cut the leeks at the point where the leaves turn dark green & discard the leaves. Slice the leeks in half, cut & discard root tip and roughly chop.
  3. Potatoes - Peel and dice
  4. Fennel bulb - Separate bulb from leaves. Discard all but 4-5 sprigs of fennel fronds. Halve the bulb and slice.
  5. Garlic - Peel and slice
  6. Chives - Chop with kitchen shears to make 1/4 cup
  7. Fennel fronds - Chop to make 1/2 tbs
  8. Cooking method -
  9. On medium heat, in a heavy bottomed saute pan, melt butter. As soon as it melts, add the leeks, fennel & garlic. Saute for 2-3 minutes till the leeks soften.
  10. Add the potatoes and saute for approx 5 minutes till the leeks begin to slightly brown.
  11. Add the chicken stock.
  12. Bring to a simmer - this may take as long as 10-15 minutes. Cover with a lid keeping the heat on medium all this while. Simmer for 30 minutes. Take off heat.
  13. Spoon the solids into a blender with a glass jar.
  14. Sieve the solids the bottom of the pan into the blender making sure you have all of the leeks etc and set the stock aside. Blend for 4-5 seconds until a thick smooth puree is formed.
  15. Return back to the pan on medium heat and add the stock. Stir till well blended. Add the chopped chives, chopped fennel fronds, salt & cream. Stir till well blended. Do not bring to boil, just heat the soup.
  16. Taste & adjust salt.
  17. Enjoy!

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1995g
Calories 720  
Calories from Fat 319 44%
Total Fat 36.24g 45%
Saturated Fat 22.03g 88%
Trans Fat 0.0g  
Cholesterol 102mg 34%
Sodium 4272mg 178%
Potassium 3274mg 94%
Total Carbs 78.16g 21%
Dietary Fiber 18.6g 62%
Sugars 3.16g 2%
Protein 24.26g 39%
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