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