Amount is based on available nutrient data. Thick, creamy and so so warming, it is perfect for those cold, miserable winter days that appear all too often over here in the UK. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. You saved Leek and Fennel Soup to your. Reserve thyme. Percent Daily Values are based on a 2,000 calorie diet. I will definitely double the amount of potatoes next time as the fennel was a little strong for my taste. Sometimes it scares me how similar my mom and I think: I buy lots of fennel on Saturday, and she has the family over for a fennel … This is the best soup recipe to date. Your daily values may be higher or lower depending on your calorie needs. No gift befits the food-obsessed people in your life like a cookbook. Winter White Cosmo with Elderflower Liqueur, Ham Vegetable Barley Soup with Vibrant Basil Pistou, Melt In Your Mouth Dried Cherry Pecan Cardamom Cookies, Learn How To Make Stuffed Roast Pork Loin From Scratch, Aunt Lynne’s Famous Super Moist Pumpkin Bread Recipe. In a large dutch oven heat 1 tablespoon olive oil over medium heat. Amazon Affiliate: Garlic & Zest is a participant in the, creamy soup, dairy free, fennel, leek, vegan soup, chopped into a large dice. 2 large bulbs fennel, sliced (reserve the leaves to garnish). Simmer 25 minutes, or until potatoes are very tender. Remove from heat. Add 1 cup of vegetable broth and cook (covered) for 2-3 more minutes. Heat olive oil and butter in a large saucepan over high heat, add leek, garlic and star anise and sauté … Add the leeks and cook on medium-low heat for 10 minutes. The vegetables filled an 8 quart soup pot to the brim. Stir in lemon zest and butter, adjust seasonings, serve. Transfer mushrooms to a small bowl. Ingredients 2 leeks, roughly chopped 1 onion, halved 40 g butter 3 tsp minced garlic 700 g potatoes, peeled and diced 800 g liquid chicken stock salt and pepper, to season 200 g cooking cream Recipe For Leek and Fennel Soup In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are … 2 leeks, sliced. Using your hands, agitate the vegetables in the water to dislodge any trapped grit and dirt. Put the lid on the container tightly, then cover with a dish towel to prevent splatters and/or burns. (RESERVE A FEW FENNEL FRONDS). I am making this for our family gathering this weekend. Using your hands, agitate the vegetables in the water to dislodge any trapped grit and dirt. This recipe was a great way to use up some late summer/early fall veggies from my farm boxes. With your hands, working in batches, scoop the leeks to a salad spinner and spin dry. In a 12" skillet, heat olive oil on medium-low. Nutrient information is not available for all ingredients. Can't wait to make it again! This is the best soup recipe to date. Add thyme and mushrooms and sauté until the mushrooms get tender and brown. Purée soup in batches in food processor. Also, I put about 1/2 of the soup into a blender to thicken the broth. Add the potatoes, … Will make again for a quick winter supper. The thermomix is absolutely brilliant for soups and makes short work of leek … Add leeks, season with salt and pepper, cook 5 minutes more,. 1 large leek, white and pale green parts trimmed and roughly chopped (about 10 oz.) With your hands, working in batches, scoop the leeks to a salad spinner and spin dry. It is a simple, delicious, and healthy soup that I think will appeal to kids and adults alike. I made this soup, but I added more potatoes, and a bit of half and half and sprinkled some Parmesan cheese to thicken it. Delicious! Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Add leeks, fennel, salt, and sugar. Creamy Fennel and Leek Soup . Add vegetable broth, bring to a simmer, cover and cook for 20 minutes. Info. A hearty soup which is filling, tasty, and very easy to make. Information is not currently available for this nutrient. https://barefootcontessa.com/recipes/onion-fennel-soup-gratin Allrecipes is part of the Meredith Food Group. Heat the olive oil in a large soup pot. Crecipe.com deliver fine selection of quality Fennel, leek, and potato soup recipes equipped with ratings, reviews and mixing tips. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 9 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Sauteed leeks, carrots, fennel,celery, stock, and herbs form the base for thissalmon soup; fresh spinach wilts and thefish gently poaches in the flavorful liquid. And since the soup is finished with whole milk rather than heavy cream, the soup has creamy flavor and texture, but still feels light. Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion, celery, chopped fennel and a generous pinch of salt. Cook for about 5 to 8 minutes, or until the vegetables … 1 ⁄ 4 cup canola oil. 4. Like another reviewer I pureed part of the soup for a thicker texture. Add 2 more tablespoons olive oil to the dutch oven and heat over medium heat. Didn't use potatoes. Fill a large bowl with water. Return to pot. This was an enjoyable soup. Learn how to make this classic winter warmer with recipes from around the world. This creamy soup, has no cream in it. Leek & potato soup – thermomix. 2 teaspoons fennel seeds or a mixture of fennel and anise seeds and ground liquorice root. I used some fish stock I had in the freezer instead of bouillon, and tossed in some mussels toward the end of the cook time. Cook gently for about 5 to 8 … 3. I used about 3/4 of the amount of liquid called for (broth instead of water/bouillon). A recipe for a light, healthy, pea, fennel and leek soup. Add the leeks and sauté, stirring occasionally, until soft, 4 to 5 minutes. Cook, covered, 20 to 30 minutes or until very soft, stirring occasionally. For such simple ingredients this was very flavorful and not nearly as oniony as I thought it would be. Just a personal preference for a creamier version. allrecipes.com.au/recipe/14398/fennel-and-zucchini-soup.aspx I made a modification reducing water to 6 cups and adding 2 cups of 35% cream. Fennel adds a subtle anise flavor to the sweet leek and pea puree; completed with sharp, salty, shaved Parmesan. Add leeks, fennel, reserved thyme and salt stir to combine. I made a modification reducing water to 6 cups and adding 2 cups of 35% cream. Cover and simmer for about 8 minutes, stirring occasionally, until vegetables are tender and translucent. Remove thyme stems (most of the leaves should have come off during this simmer and you're really just removing the stems). 4 large bulbs (about 5 lbs.) Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the leeks, fennel, garlic and a generous pinch of salt. Get one of our Fennel, leek, and potato soup … In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are translucent and the vegetables have begun to soften, about 10 minutes. Remove from heat. I did not use vegetable bouillon - instead used half homemade chicken stock, and red potatoes rather than large baking potatoes. Slice the leeks lengthwise, then chop them cross wise into half inch pieces. 1 onion, chopped 3 stalks celery, chopped 2 medium fennel … Add leeks, fennel… Oh, and I use chicken bouillon which allows me to omit the salt. Oh, and I use chicken bouillon which allows me to omit the salt. Fasted for a weekend on this soup, sipping the broth through out the day and eating the veggies when I got hungry. Before adding mushrooms, make sure they have drained all their liquid -- you may have to use some paper towel too pat them dry. Add broth and potatoes and bring to boil. Transfer the leeks to the bowl of water. (This is so the mushroom juice doesn't discolor the soup). This gives the soup a creamy buttery flavor and thickens the liquid. I used 2 bouillons but only 5 cups of water and then one cup of cream. 117 calories; protein 2.7g 5% DV; carbohydrates 21.3g 7% DV; fat 3.1g 5% DV; cholesterol 0mg; sodium 762.6mg 31% DV. 2 large baking potatoes, peeled and cut into 1/2-inch cubes. There is something so homely about leek & potato soup. It specifically relieves bronchial spasms in the lungs, colic in the GI tract and uterine … Ladle soup into bowls, garnish with mushrooms and fennel fronds. splash apple cider vinegar or white wine. Log in. 2. They liked it so much that the next day a bunch of leeks and random fennel ended up in my fridge by surprise. Add broth and potatoes, and bring to a boil. In a soup pot over medium heat, warm the olive oil. this link is to an external site that may or may not meet accessibility guidelines. « Chicken Soft Tacos with Fresh Tomatillo Salsa. Congrats! Pour 8 cups of water over the vegetables, bring to a boil, reduce the heat, and drop in the vegetable bouillon cubes. I used only 6 cups of water (but still used 2 bouillon cubes) because I didn't start with a big enough pot and it was just right. The flavor is subtle with leeks, fennel and thyme and made meaty with the addition of sautéed mushrooms. Pour 8 cups of water over the vegetables, bring to a boil, reduce the heat, and drop in the vegetable … Lets just say I didn't once feel deprived or like I was missing out on anything else. Reduce heat to medium low. The message left was clear... time for more soup. Add leeks and fennel, and cook 7 minutes, or until softened, stirring often. Lovely soup - my husband definitely wants me to make it again. Add leeks and fennel and sauté until leeks are translucent, about 7 minutes. Fennel, leek, and potato soup recipe. Apparently the veggie fairy made a visit. When pureeing hot liquid, only fill the container about half full. Learn how to cook great Fennel, leek, and potato soup . Simmer over low heat, stirring occasionally to dissolve the cubes, until the vegetables are tender and the potatoes have begun to thicken the soup, about 30 minutes. And this is all supposed to soften with 2tbsp olive oil? It's easy and extremely versatile. It is sure to be a crowd pleaser. Add comma separated list of ingredients to exclude from recipe. Melt butter in heavy large pot over medium-high heat. I made it once to get rid of a leftover fennel that I had in the fridge. fennel, trimmed and roughly chopped. Your email address will not be published. My modifications: less water blending (as another reviewer had suggested) and adding cream. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. DIRECTIONS Heat oil in a medium sized skillet over medium heat; add fennel and cook, stirring occasionally until translucent, about 10 minutes. Plus my tummy feels much better. Good stuff. This gives the soup a creamy buttery flavor and thickens the liquid. I am making this for our family gathering this weekend. The suggestion that this could all fit in a "large saucepan" is absurd. Add 2 more tablespoons olive oil to the dutch oven and heat over medium heat. It is sure to be a crowd pleaser. I'll definitely make this again. Working in batches transfer leek mixture to blender and puree until smooth. Add the fennel and potatoes and sauté, stirring occasionally, … Add comma separated list of ingredients to include in recipe. … Hubby especially liked it. Season with salt and pepper. Melt your butter in a large saucepan. Like many aromatic herbs, fennel is effective in relaxing smooth muscle spasms. This soup was a real hit. Add the garlic and cook over moderate heat, stirring, until fragrant, about 2 minutes. Martha Stewart Living, February 2001