Bring the mixture to a boil, reduce heat to medium-low, and simmer gently until the potato is very soft and cooked through, about 25 minutes. Remove the bouquet garni. It tastes good either way. Fennel gives the potato soup an extra burst of flavor, and it's hearty enough to be a supper soup. Provided courtesy of Ina Garten. Couldn't get the four year old on board but she is not a potato lover. Serve this soup with cornbread or crusty rolls and a tossed salad for a satisfying family meal. Melt butter in the skillet with the bacon drippings. We don't usually like fennel very much, but this was good! Try not to let the mixture boil – it can scald the milk; Simmer for several minutes until your potatoes are very tender when pierced with a knife; Puree the soup using an immersion blender (stick blender) until totally smooth Add your potatoes, fennel, chicken stock, and milk and stir to combine; Season with salt and pepper and bring to a simmer. Add chopped fennel bulb, potatoes, and leek, and cook 3 minutes. © 2020 Discovery or its subsidiaries and affiliates. Quarter the fennel and discard the tough outer leaves and the hard core from each piece. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. If you can make this ahead of time the flavors really benefit from refrigeration. This paleo/ AIP sweet potato soup combines the creaminess of sweet potatoes with the crunch and flavor of fennel. Stir in celery-fennel … Simmer, covered, for 10 to 15 minutes or until potatoes … Or, if using a blender or food processer, work in small batches for the right consistency. All rights reserved. Add the sliced leeks, fennel, and garlic along with a generous pinch of salt. Add the heavy cream and allow the soup to cool slightly. Cover and bring to a boil. Imperial Metric. Preheat the oven to 450 degrees F. Make the broth: Cut off the dark green tops of the leeks and put in a large pot along with the fennel stems and fronds; add 8 cups water. I blended it so it was nice and creamy. Combine the remaining 2 tablespoons of cream and ½ cup of Gruyère and sprinkle evenly on the top. Bring to a boil, then reduce the heat to medium, cover and simmer 20 minutes. Add remaining stock to the pot and heat to … Slice the … In a large bowl, toss the potatoes with 1/4 cup olive oil, garlic, salt, and pepper. Slice quartered potatoes into 1/4-inch-thick slices. Add fennel; cook and stir over medium heat until browned, about 12 minutes. I added a little milk to the stock to make it a little creamier and a swirl of cream to serve would make it seem positively indulgent! PLUS with a simple addition it … Ina used Yukon Gold instead of red potatoes when taping this episode and garnished the soup with fennel fronds and a drizzle of heavy cream. Cassie's soup is delightful: easy to make, full of fresh ingredients, and hearty enough for a stand-alone meal. Thank you for the recipe. Season with black pepper. … Melt butter in a Dutch oven over medium-high heat. Saute the chopped onions and chopped fennel with 2 tablespoons olive oil in a large stockpot on medium heat until translucent, 10 to 15 minutes. "The Barefoot Contessa Cookbook" by Ina Garten © Clarkson Potter 1999. Pass the soup through the largest disk of a food mill or chop coarsely in batches in a food processor fitted with a metal blade. Info. Ingredients. Add comma separated list of ingredients to include in recipe. The soup is high in fiber, iron, folate, B Vitamins and Vitamin A, C and K. Enjoy the rest of winter with Potato, Leek, and Fennel Soup. All rights reserved. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. The perfect soup to mop up with some crusty bread. 3 potatoes (~10 oz) 1/2 fennel (~5 oz) 3 shallots 1 vegetable bouillon cube 1.7 cups water 1.7 cups cooking cream 0.5 tsp salt Add sliced fennel, onions and carrots and sauté for 2 minutes. If soup is too thick, stir in water by tablespoons to your desired consistency. Saute the onions and fennel with 2 tablespoons olive oil in a large stockpot on medium heat until translucent, 10 to 15 minutes. Sign up for the Recipe of the Day Newsletter Privacy Policy. Pour remaining stock into the pot; add potato. You saved Fennel and Potato Soup to your. Add broth, potatoes, milk, and thyme. Blend the soup until smooth with an immersion blender, or ladle into a … Press down lightly to smooth the top. It has the addition of fennel, which adds a slight aniseed flavour to the soup. Heat the oil in a heavy-bottomed pot over medium heat. Serves: 4. Add the roasted potatoes (including scrapings from the pan) and the stock. No gift befits the food-obsessed people in your life like a cookbook. Next add sautéed fennel, leeks, potatoes, carrots, dill, and s&p to the pot of broth. Will be making this again! Crumble the bacon and add to the pan along with vegetable … Cook without browning — just until the vegetables soften. Add the fennel and onion mixture and mix well. Add fennel, yellow onion, and garlic; cook for 5 to 6 minutes or until fennel and onion are tender, stirring occasionally. Place the veggies on a baking sheet, add a little oil and toss, sprinkle with salt and pepper (shown … Delish! Meanwhile, in large skillet over medium heat, sauté celery, fennel slices, and onion in olive oil until tender, about 15 minutes. Add broth, bring to a boil, and season with salt and pepper. Add sliced fennel, spring onions, and 1 cup of the stock. Add the roasted potatoes (including the scrapings from the pan) and the chicken stock. Let simmer for about 4 minutes. Add the fennel and onion. It's an easy soup to make and is very tasty. Add fennel, onion, garlic and fennel seeds and sauté, stirring occasionally, until tender and starting to caramelise (4-6 minutes). It's a quick and easy comfort soup thats fancy enough for guests and simple enough for any day of the week. 4 pounds red potatoes, unpeeled and quartered, 1/4 cup plus 2 tablespoons good olive oil, 4 cups chopped fennel bulb (about 2 pounds). The potato, leek, and fennel can be mashed with a potato masher for a thicker consistency. Cook for about 5 to 8 minutes, or until the … Mash potatoes right in the broth mixture in the saucepan with a masher. Heat oil in large pot on medium. Made this with the contents of our CSA box this week and I was surprised that I and my husband loved it! Cover and simmer gently for 15 minutes until fennel is soft and translucent. I think my favorite thing about this soup is it is so versatile. I thought the fennel flavor a bit overwhelming so I did an even balance of fennel to potatoes and used leeks in place of the spring onions. Percent Daily Values are based on a 2,000 calorie diet. Ingredients. Taste for salt and pepper. Cover, reduce heat, and simmer 25 minutes or until potatoes … Lower the heat and simmer uncovered for 1 hour, until all the vegetables are very soft. Potato and fennel soup is a creamy, delicious soup that works just as well during fall and spring. Saute until the vegetables are soft, about 5 minutes. Didnt have any scallions on hand so substituted yellow onion. It takes less than half an hour to make. Fennel Soup. Pour the potato mixture into the prepared baking dish. Reduce heat and simmer until potato is … Aromatic soup ideal for chilly spring days. Add comma separated list of ingredients to exclude from recipe. A soup based on the classic vichyssoise, leek and potato soup. Melt butter, add fennel and leeks, and turn heat to medium-low. © 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 Cover and bring to a boil. Heat olive oil and butter in a large saucepan over high heat. 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. Cook, stirring often, until fennel and leeks are tender and … Slice the fennel into medium-size pieces. Gently mash vegetables with a potato masher or the back of a wooden spoon until soup is thick and chunky. Add potato and deglaze pan with Pernod or water. Cook and stir until heated through. Add 1 cup of the stock. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. 3 bulbs fennel - trimmed, quartered, and cored. Add leeks, garlic, fennel, and celery, season with 1/4 teaspoon salt and cook, covered, stirring occasionally, until very tender, 13 to 15 minutes. If using a food processor, place potatoes and fennel in the workbowl along with warmed milk and broth. I was looking for something to do with the fennel from the CSA and found this recipe. Stir in mashed potato mixture, chicken, and the reserved chopped potatoes, fennel and snipped fennel tops, and broth. Saute the onions and fennel with 2 tablespoons olive oil in a large stockpot on medium heat until translucent, 10 to 15 minutes. This recipe has been updated and may differ from what was originally published or broadcast. Reheat and serve hot. Your daily values may be higher or lower depending on your calorie needs. Spread on a baking sheet and roast for 30 minutes, until cooked through. Heat butter and olive oil together in a pot over medium-low heat. At this point, the potatoes should be tender and the fennel and onions should be caramelized. Bring to boiling; reduce heat. In large covered saucepan simmer potatoes in chicken broth and wine until tender, about 15 to 20 minutes. Allrecipes is part of the Meredith Food Group. The fennel taste comes through gently and isn’t at all overpowering. Roast for 10 minutes, then remove the fennel and onions, flip, and roast an additional 5 to 10 minutes. Add sliced fennel, spring onions, … 3 tablespoons butter 1 onion, diced 1 fennel bulb, trimmed, diced Instructions Set a heavy-bottomed soup pot over medium heat. Stir in the potatoes, chicken broth, milk and lemon juice. Costing around £2 for four to six people it is a low cost soup too. Congrats! Reserve a few pieces of fennel for garnish. Information is not currently available for this nutrient. Nutrient information is not available for all ingredients. Cook and stir until heated through. Add broth and potatoes and bring to boil. Sweet spicy delicious. Even my seven year old enjoyed a bowl... Great way to warm up and use some of the more esoteric things from our produce deliveries. In a large saucepan heat oil over medium heat. Yum! Add fennel bulbs, onions, and potatoes; sprinkle … Turn the heat up to medium-high, add the potatoes, and stir. this link is to an external site that may or may not meet accessibility guidelines. Bake for between 1 and 1¼ hours, until the potatoes are very tender and the top is browned and bubbly. Lower the heat and simmer uncovered for 1 hour, until all of the vegetables are very soft. I used red potatoes and left the skin on it makes an interesting texture. Heat oil in heavy large pot over medium-high heat. Add leeks and fennel and sauté until leeks are translucent, about 7 minutes. A delicate velvety soup that will please your family. Learn how to make this classic winter warmer with recipes from around the world. Cover and simmer gently for 15 minutes or until fennel is soft and translucent and carrots are tender. The potato adds a velvety richness that balances the slight spiciness of the fennel, and the sage is the perfect final seasoning. This is an ideal autumn soup using potatoes, flavoursome carrots and fennel along with onion and garlic. Preparation Melt butter in heavy large pot over medium-high heat. 215 calories; protein 5.3g 11% DV; carbohydrates 34.9g 11% DV; fat 7.2g 11% DV; cholesterol 7.6mg 3% DV; sodium 579.7mg 23% DV. Heat butter and olive oil together in a pot over medium-low heat. In a large soup pot, heat the olive oil over medium heat. Add water, salt, and broth, and bring to a boil. Meanwhile, put clarified butter in a sauté pan over medium heat, add diced fennel bulb and diced white part of the leeks. Potato and fennel soup This potato and fennel soup is extremely creamy. Let rest 5 minutes to allow flavors to develop before serving. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Heat butter and olive oil together in a large saucepan over medium heat. Serve it warm or cold! Amount is based on available nutrient data. The CSA and found this recipe for personal consumption be tender and fennel... Based on the classic vichyssoise, leek and potato soup combines the creaminess of sweet potatoes with contents... But this was good season with salt and pepper and garlic heat medium-low... The sage is the perfect final seasoning over high heat with vegetable … Slice quartered potatoes into 1/4-inch-thick slices workbowl! 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