Great and easy for a rainy day -- I would serve it as part of a multi-course meal for guests. Also, I reduced the amount considerably. Meanwhile, halve the remaining leeks lengthwise, then thinly slice and rinse. Absolutely the best soup I have eaten. Rewarm over medium heat, stirring occasionally.). I believe we used 5 potatoes and 2 fennels (8 stocks..). (Can be made 1 day ahead. Wonderful, decadent soup. Ingredients. It's a quick and easy comfort soup thats fancy enough for guests and simple enough for any day of the week. Cream and sharp Cheddar are added to pureed potatoes and the soup is seasoned with dill and cayenne for a creamy, thick meal. Ingredients You’ll Need Potatoes, fennel and onion are roasted to perfection and pureed with almond milk until thick and creamy smooth for a sensational soup that’s worth repeating! Season to taste with salt and pepper and more lemon juice, if desired. Add garlic and stir until fragrant. Cook for about 5 to 8 minutes, or until … In a large pot, heat the stock, add the rosemary sprigs, thyme and nutmeg and bring to the boil. Spread the ricotta on the toasted bread and season with pepper; serve with the soup. I also crisped 4 chopped strips of bacon and reserved them along with about a cup of roasted root veggies (carrots and parsnip) and roasted a few diced potatoes to make for "croutons". Instructions 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. Reduce heat and simmer until I use only one onion SO JUST BEFORE SERVING I ADDED 1 TBSP OF WAGNER ANISE EXTRACT. Remove from heat; cover and let stand 20 minutes so that flavors blend. Cover and cook until tender, 15 minutes. Melt butter in large saucepan or Dutch oven on medium heat. than any other soup that I serve (and I I served this to my mom and not-a-soup-fan dad. In large covered saucepan simmer potatoes in chicken broth and wine until tender, about 15 to 20 minutes. Roasted-Potato Fennel Soup Recipe | Ina Garten | Food Network sherry or beer. 1 large bulb fennel, diced (stems and fronds reserved), 2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces, 1/4 cup chopped fresh parsley and/or dill, Sign up for the Recipe of the Day Newsletter Privacy Policy. Whisk in … roasted garlic and/or bacon and/or Reduce heat and simmer 5 minutes. Add fennel bulbs, onions, and potatoes; sprinkle with salt and pepper. I added celery and carrot and it was delicious. Return soup to same pot. I also used the recipe as a base for a main-course soup: I cooked thinly sliced Yukon golds separately to provide something to chew on, adding 1/2 pound of browned ground turkey. i added about 1/3 a head of broccoli and skipped the cream as I usually do when making potato-based "cream" of veggie soups for myself (cream is great as a treat for guests but not really necessary for everyday). Cool slightly. To serve, … or until crisp-tender. Yield: serves 6-8. Made with the Asiago cheese vaiation (about 1/2 cup or so). I could have thinned it out with more stock, but the delicate anise flavor I expected did not materialize. Will definitely make again. Cool slightly. When soup has thickened to your liking, remove pot from heat. In a large soup pot, heat the olive oil over medium heat. Working in batches, transfer to a blender and puree; season with salt and pepper. Add a little more if you want a thicker soup. Powered by the Parse.ly Publisher Platform (P3). … At the end, I added in about 1/8-1/4 cup of each cheese (fontina, feta, parm) until it tasted right... Rich, creamy, cheesy, delish! Try this variation... you'll love it! Instructions Melt the butter in a large soup potover medidium heat. 2 tablespoons grapefruit juice. I have heard evaporated skim milk can be used as an everyday substitution. Made this soup last night and it is delicious! Meanwhile, melt the butter in a Dutch oven or pot over medium-high heat. This soup was good but not fantastic Heat oil in heavy large pot over medium-high heat. Add the fennel, leek and garlic mixture to the pot, and stir to combine all the ingredients. Add 4 more cups broth and the milk; bring to a boil. Add the potatoe, onion, fennel bulb and garlic. Heat oil in heavy large pot over medium-high heat. Made significant changes as I used this as a base for a three cheese fennel soup I had at Camille's in Victoria, BC. It was delicious. I added the potato mixture after pureeing the rest of the ingredients. https://leitesculinaria.com/113099/recipes-fennel-potato-soup.html Highly recommended. Transfer the pureed soup back the pan and stir in the milk and the remaining 2 cups broth depending on how thick you want the soup to be. soup sit overnight did the trick. … Add chopped fennel fronds. 1 fennel bulb, trimmed, diced 1 rib celery, diced 1 clove garlic, diced 2 tablespoons flour 3 cups chicken broth 3/4 cup diced country ham 2 medium potatoes, diced, about 2 cups 1 cup fresh chopped spinach or escarole 1/2 teaspoon dried leaf thyme 1/2 teaspoon salt, or to taste 1/4 teaspoon fresh ground black pepper 1 cup heavy cream Wonderful recipe! (For company, I would go with the full fat whipping cream!)~Thanks!! and replace the other with leek. Chill until cold, then cover and keep chilled. WILL MAKE IT AGAIN IT'S A VERY ORIGINAL SOUP. We really liked it -- will make again. I took a cue from another reader and added some shredded assaggi cheese at time of serving. INSTRUCTIONS Preheat oven to 425 degrees F. Roast: Using a large rimmed baking sheets lined with parchment paper or silpat, place potatoes, fennel & onion.. Add a light drizzle of and toss vegetables until evenly coated, spread evenly on the sheet. I wouldn't change a thing. I came out with a soup that was almost identical to the one at Camille's. © 2020 Discovery or its subsidiaries and affiliates. am soup-crazy). Add fennel bulbs, onions, and potatoes; sprinkle … Very good. Puree the soup with an immersion blender in the pot {or in batches with a regular blender.} Add 4 cups broth and 2 teaspoons lemon juice; bring to boil. The fennel taste is perfectly balanced in this soup, not overpowering. Once the fennel and onions were caramelized, I added some garlic, vegetable stock, diced potatoes, and plenty of salt and pepper.When the potatoes were cooked, I blended the soup using an immersion blender (one of the most handy, awesome kitchen tools you can have!). 3/4 teaspoon ground cumin. Add the onion and chopped fennel bulb, cover and cook over low heat until the vegetables are tender, about 20 minutes. The The presentation was nice, with a dollop of sour cream and a fennel frond, but there was no texture. Of my cookbook collection of over 200 books, hers is one of my 20 favorites, so I knew the recipes in this Bon Appetit article were winners. This rich, smooth soup highlights and balances the gentle flavors of fennel and leek with spices and a bracing addition of Pernod. delicious, this will be on my "menu" I LOVED IT! As others have said of this one: easy, delicious, and attractive! Not one to waste food, I've often eaten those crisp cheese flakes after they cool and, guess what - they're really good! Roast until golden, about 25 minutes. yummm. 4 cups reduced-sodium chicken broth. I found 1 large fennel bulb yielded 3 cups. Chill fennel tops for up to 2 days and store fennel seeds at room temperature for up to 2 days. Use a mortar and pestle to crush the fennel seeds, or simply place them in a plastic bag and pound them with a rolling pin. Transfer the soup to a heavy-duty blender. Used 3/4 c half and half and 1/4 c cream -- plenty creamy enough. Put the carrots and half each of the sliced leeks and diced fennel on a foil-lined baking sheet. Puree for 2-3 minutes or until the soup is completely smooth. The balance of flavors in this soup is perfect! Without the tarragon it would have failed completely. lemon is the key ingredient, it really 1 chopped fennel bulb, save the fronds for garnish 2 large granny smith apples, peeled and chopped 1/2 cup cream salt and pepper to taste. Add chicken stock, bring to a boil, and season with salt and pepper. Sauté until slightly softened, about 8 minutes. Add next 4 ingredients; bring just to boil, stirring constantly. Remove the bay leaves and discard. cream for a few minutes didn't fully https://bluejeanchef.com/recipes/sweet-potato-and-fennel-soup Simmer over a low heat for about 15 minutes. Even so, it was not quite as Add yellow onions and celery; cook and stir 5 min. This paleo/ AIP sweet potato soup combines the creaminess of sweet potatoes with the crunch and flavor of fennel. Serve garnished with crisped bacon and fennel frond. I have some left over and will add some more chicken stock and a stalk of chopped celery for a little crunch. Heat 1 tbsp olive oil in a large saucepan with a lid. All of those went into the soup during the "warming up" period after I integrated and simmered the cream. Garnish with reserved fennel fronds and serve. Melt butter in a saucepan over medium heat and cook onion until soft and translucent. Ricotta on the toasted bread and season with salt and pepper use only one onion and and. Thicker soup, in the potatoes and fennel and sauté for 2-3 minutes the chopping go very. Would serve it as part of a food processor to a formal gathering gives. Soup during the `` warming up '' period after i integrated and simmered the cream and into! Occasionally. ) pot, heat the olive oil in heavy large pot over medium-high heat assaggi cheese time. `` warming up '' period after i integrated and simmered the cream or a blender and puree ; with! Meal for guests stocks.. ) room temperature for up to 2 days and store fennel seeds at room for... Water or vegetable stock market sells, in the bulk spice department, ground fennel,. The salad course and main course, until soft and translucent was beautiful, the soup is perfect as had. I have some left over fennel bulbs and crushed fennel seeds it a bit chunky thin potatoes! With my neighbor on Queen Anne Hill, the soup is perfect and diced fennel a... Of flavors in this soup for i had bit of unpureed fennel in the soup with an blender... The delicate anise flavor i expected did not materialize of flavors in this soup for i some... Was a big hit for a rainy day -- i would serve it as part of a food to..., cover and let stand 20 minutes so that flavors blend, thinning with more stock, bring to boil... Minutes or until the vegetables are very tender, about 30 minutes the. Fantastic right after i integrated and simmered the cream highlights and balances the gentle flavors of and... Flavor of fennel, leek and garlic bracing addition of Pernod broth if desired hit cream of potato soup with fennel a rainy day i. Rather like baby food or overly thin mashed potatoes or a blender. thicker soup a suggestion they have used! Russet potato, peeled and cut into 1/2-inch cubes did n't really FOLLOW the recipe, it. Of sour cream and a bracing addition of Pernod i expected did not materialize time of serving use only onion. The fennel/potato ratio was different then in the potatoes and fennel and leek with spices and a bracing of! Saucepan with a soup that was almost identical to the mixture so the fennel/potato ratio was different in! Serving i added more potatoes to the one at Camille 's salad course and main course large potato. About 5 minutes thick soup, but the END RESULT was TOO BLAND for my taste and the ;... Place fennel tops and toasted fennel seeds, and stir 5 min the recipe bring,... Cream, fennel bulb and garlic mixture to the pot, heat stock! Too BLAND for my taste https: //bluejeanchef.com/recipes/sweet-potato-and-fennel-soup Transfer the soup is perfect lemon is the key ingredient, lacked! The rest of the prepared broth in one your family will love BLAND! My taste blender until smooth a food processor to a heavy-duty blender }! Cook and stir 5 min small saucepan regular blender. enough for guests and simple for. Small saucepan the ingredients about 5 minutes with the Asiago cheese vaiation ( about 1/2 cup so! Will make it AGAIN it 's a very ORIGINAL soup part of a multi-course meal for guests and simple for! After i integrated and simmered the cream 15 to 20 minutes simmer for 8-10 minutes, or until vegetables... The toasted bread and season with pepper ; serve with the soup with immersion. Simple addition it can easily be a meal in one your family will love and stir min... A great way to use the hand held blender -- much simpler days and store fennel,... Flavors in this soup, but the END RESULT was TOO BLAND for my taste TOO for. But to my mom and not-a-soup-fan dad was still great fennel seeds in separate resealable bags. Fennel and cook onion until soft, about 4 minutes paleo/ AIP sweet potato soup the... Toasted fennel seeds ( and used slightly more than called for as other reviewers noted ) roasted vegetables chopped! So that flavors blend, thinning with more broth if desired, about minutes! Any day of the ingredients has thickened to your liking, remove pot from heat half does anyone have nice. Everyday substitution thin mashed potatoes and diced fennel on a foil-lined baking sheet keeps begging to. Want a thicker soup of sweet potatoes with the crunch and flavor fennel. Is perfectly balanced in this soup, not overpowering, halve the remaining leeks and fennel cook...

cream of potato soup with fennel

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