Couldn't get the four year old on board but she is not a potato lover. It tastes good either way. Let rest 5 minutes to allow flavors to develop before serving. I think my favorite thing about this soup is it is so versatile. We really enjoy the fresh fennel in this soup but you can always make it without if you’re unable to find it. 215 calories; protein 5.3g; carbohydrates 34.9g; fat 7.2g; cholesterol 7.6mg; sodium 579.7mg. Sign up for the Recipe of the Day Newsletter Privacy Policy, Hot Tub Chicken with Roasted Fennel and Sweet Potato. Thank you for the recipe. Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. 4 pounds red potatoes, unpeeled and quartered, 1/4 cup plus 2 tablespoons good olive oil, 4 cups chopped fennel bulb (about 2 pounds). Saute the onions and fennel with 2 tablespoons olive oil in a large stockpot on medium heat until translucent, 10 to 15 minutes. Potato and fennel soup This potato and fennel soup is extremely creamy. Reduce the heat and simmer for 8-10 minutes, or until the vegetables are tender. Gently mash vegetables with a potato masher or the back of a wooden spoon until soup is thick and chunky. 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. © 2020 Discovery or its subsidiaries and affiliates. Info. I wasn’t sure about the creamy factor but my soup loving daughter, Phoebe, had two bowls so even without the heavy cream, it’s still … Butter a 10 x 15 x 2-inch (10 cup) baking dish. Made this with the contents of our CSA box this week and I was surprised that I and my husband loved it! 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. Press SAUTE and cook the bacon until crisp. Cover, reduce heat, and simmer 25 minutes or until potatoes … In the now empty IP, add the leek, fennel, onion, garlic and oil in a dutch oven over medium heat. I was looking for something to do with the fennel from the CSA and found this recipe. Fennel gives the potato soup an extra burst of flavor, and it's hearty enough to be a Add sliced fennel, spring onions, … Meanwhile, put clarified butter in a sauté pan over medium heat, add diced fennel bulb and diced white part of the leeks. Add the heavy cream and allow the soup to cool slightly. Quarter the fennel and discard the tough outer leaves and the hard core from each piece. ADD YOUR REVIEW. I used red potatoes and left the skin on it makes an interesting texture. 3 bulbs fennel - trimmed, quartered, and cored. Your daily values may be higher or lower depending on your calorie needs. Add potatoes, bay leaves, broth, and a generous pinch of sea salt. Congrats! 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. It’s a quick and easy comfort soup thats fancy enough for guests and simple enough for any day of the week. This recipe has been updated and may differ from what was originally published or broadcast. Season with black pepper. Next add sautéed fennel, leeks, potatoes, carrots, dill, and s&p to the pot of broth. Healing Moroccan Soup Ingredients. I blended it so it was nice and creamy. Add the stock and bring to the boil. Add water, salt, and broth, and bring to a boil. Spread on a baking sheet and roast for 30 minutes, until cooked through. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Add potatoes and broth. Melt butter in a Dutch oven over medium-high heat. Slice the fennel into medium-size pieces. 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’re hesitant to hop on the fennel … Lower the heat and simmer uncovered for 1 hour, until all of the vegetables are very soft. Fennel and Potato Soup As the fennel cooks in the simmering liquid, it breaks down, thickening the broth. A delicate velvety soup that will please your family. Didnt have any scallions on hand so substituted yellow onion. "The Barefoot Contessa Cookbook" by Ina Garten © Clarkson Potter 1999. In a large bowl, toss the potatoes with 1/4 cup olive oil, garlic, salt, and pepper. Lower the heat and simmer uncovered for 1 hour, until all the vegetables are very soft. The potato, leek, and fennel can be mashed with a potato masher for a thicker consistency. Preparation Melt butter in heavy large pot over medium-high heat. In large bowl, toss fennel, potato and … This leek, potato and fennel soup is dairy-free and vegan. 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