Return to pot. Season to taste with salt and freshly ground black pepper. Chop all your ingredients evenly about the same size. This can take about 15-20 min. Stir the sour cream and the 1/4 cup of parmesan into the soup. Add the stock, bring to the boil. Heat the butter in a pan, add the onion, fennel and leeks and fry gently until softened slightly. The whole pot of soup is ready in under an hour and makes a delicious, light first course for your next dinner party or … Cook Time: 30 mins. Add the oil and butter and over med-low heat sauté until soft. Heat the butter in a large, deep (preferably non-stick) sauté pan, over a medium heat, add the sliced fennel (NOT the strips of fennel), sliced leek and finely chopped garlic, and sauté, while stirring occasionally, for 3-4 minutes or until the fennel, leeks and garlic are beginning to soften. Learn how to cook great Leek and fennel soup . Get one of our Leek and fennel soup recipe and prepare delicious and … This is a deliciously flavoursome soup blending herbs and spices with fennel and leeks. Pour the soup into a blender. Once all of the soup has been blended, stir it to ensure that it is of an even consistency (inevitably some batches were probably thinner than others). Add the stock, bring to simmer then add the potatoes, stirring regularly. Simmer soup … Total Carbohydrate Set the pan in which the fennel, leek and garlic were sautéed aside, for re-use later. Chef's Note: Since posting this recipe, and since last making this soup, I have found and posted a fabulous recipe for vegetable, quite unlike others I have used in the past: Vegetable Stock Recipe #135453. For the best results, use a really good stock, preferably home-made. Stir and saute the leeks until they are a bit soft, about 4 minutes. Reheat the soup over a medium heat until it is hot, but do not allow it to come to the boil. If you've never cooked with fennel, try it! Leeks from Pleasant Valley Farm This soup is best made in a large, deep (preferably non-stick) sauté pan with a lid. Add the leeks, garlic and fennel and cook, stirring, for 8 minutes. This Leek and Fennel Soup, another great recipe from the culinary folks at Town & Country Markets, uses a minimum of ingredients to produce maximum fall-goodness flavor. Season with salt and pepper. 2. 6 %, , thoroughly washed, 2 thinly sliced, and 1 cut in half lengthways, and then cut into 4cm strips (for garnish), cups chicken stock or 4 cups vegetable stock, salt & freshly ground black pepper, to taste. As each batch is blended, pour the blended soup into another pot or pan, perhaps the deep pan used earlier to sauté the fennel, leeks and garlic. Reduce heat to medium-low. Add broth and potatoes, and bring to a boil. Its flavour really is unique. Simmer over a low heat for about 15 minutes. HEAT a large pot over medium-high. Saute the vegetables until the fennel is starting to soften, another 4 minutes. Fennel has long been a central ingredient in many Asian (it’s a main component in the Chinese five spice powder), Middle Eastern and European dishes. Add garlic and cook for 2 minutes. Add the stock and bring to the boil. In the Middle Ages, its popularity spread northward from the Mediterranean area, where it still features in many pasta dishes. 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. Add wine and cook until almost evaporated. Reduce the heat and simmer for 6-8 minutes, or until the vegetables are tender. Add chopped fennel and leeks. This soup is suitable both for day … In the Middle Ages, its popularity spread northward from the Mediterranean area, where it still features in many pasta dishes. Fennel adds a subtle anise flavor to the sweet leek and pea puree; completed with sharp, salty, shaved Parmesan. Making the most of the poor leek harvest.....and using up any damaged potatoes that won't be good for storing. Cut off 8 2-inch tips from the asparagus and reserves. This soup is all about fresh ingredients. Puree soup, in batches, in food processor or blender. 200ml/7fl oz hot chicken stock (vegetarians can substitute. Crecipe.com deliver fine selection of quality Leek and fennel soup recipes equipped with ratings, reviews and mixing tips. Add leeks and fennel to pan, and cook until vegetables are tender, about 10 minutes. Add broth and potatoes and bring to boil. Add the almond meal, cook for 4 minutes. Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Purée soup in batches in food processor. Season, to taste, with salt and freshly ground black pepper and blend until smooth. Leek and fennel soup recipe. Add leeks and fennel; saute until mixture begins to brown slightly, about 10 minutes. Next time I make it, I’m going to substitute a cup of wine for one of the cups of stock, adding it during the 15 minutes while the soup is simmering. Cook for about 10 minutes, stirring occasionally, or until wilted and just starting to brown. Crecipe.com deliver fine selection of quality Leek and fennel soup photos recipes equipped with ratings, reviews and mixing tips. 2. This is a deliciously flavoursome soup blending herbs and spices with fennel and leeks. Add the garlic and fry for one minute. Add the wine and reduce by half. In a large pot, heat the stock, add the rosemary sprigs, thyme and nutmeg and bring to the boil. The farmers’ markets are full of the winter vegetables for Potato, Leek and Fennel Soup, a creamy, rich soup that will quickly become your favorite comfort food. Simmer 25 minutes, or until potatoes are very tender. In a large saucepan, melt butter in olive oil over medium-low heat. Set a heavy-bottomed soup pot over medium heat. Add onions, celery, leeks, and fennel and cook, stirring occasionally for 10-15 minutes, or until vegetables are softened and just starting to take on a bit of color. Remove bay leaves and discard. Add the fennel, leek and garlic mixture to the pot, and stir to combine all the ingredients. 4. Add the turmeric and stir to coat all of the vegetables evenly. Cook, stirring often, until fennel and leeks are tender and translucent – about … Add leeks and fennel and sauté until leeks are translucent, about 7 minutes. Add the potato and broth, season with salt and pepper and bring to a boil. This soup is suitable both for day-to-day meals and for dinner parties. Heat the butter in a pan, add the onion, fennel and leeks and fry gently until softened slightly. The recipe, from The Kitchn, combines the subtle flavors of fennel and leek in a creamy thick consistency that warms and satisfies on the coldest days. To serve, pour the soup into a bowl and garnish with the remaining chives. Reduce heat to medium and add remaining 2 … Fennel, Leek, Pear Soup with Blue Cheese Crostini Prep Time: 15 mins. Remove from the heat, set aside to cool slightly. Finely dice the leeks, fennel and onion then add them with the garlic to a large saucepan. Turn off the heat and leave the soup covered so that it stays warm. This helps with even cooking time and it looks beautiful in the serving bowl. https://www.canadianliving.com/food/recipe/creamy-leek-and-fennel-soup Remove from the heat and allow to cool slightly. Cook for about 30 minutes or until the vegetables are very tender. Add the stock and bring to the boil. Great for company. Heat olive oil and butter in a large saucepan over high heat, add leek, garlic and star anise and sauté … Allow the soup to cool slightly (10 minutes cooling time should be ample), then blend it in batches in a blender or food processor until smooth. Whether you’re looking for a delicious starter to a larger meal or a guilt-free vegan lunch, this creamy Fennel and Leek Soup with Mushrooms needs to be on your shortlist of picks. Melt butter, add fennel and leeks, and turn heat to medium-low. Add the cream, half of the chives and the lemon juice. Adding Fennel and Leeks bring so much flavor. Heat the oil in a pan over medium heat. Leek and fennel soup photos recipe. Get one of our Leek and fennel soup photos recipe and prepare delicious and healthy treat for your family or friends. Pour 8 cups of water over the vegetables, bring to a boil, reduce the heat, and drop in the vegetable … Read about our approach to external linking. Adding in the Turmeric brings a smoky flavor to the soup. Cut or break the rough ends off the asparagus and discard. Add the chopped fennel and apples and stir. Fennel and Leek Soup with Mushrooms is the perfect light starter to a larger meal. Cook for about 10-15 mins, until everything is completely tender. Return to sauce pan and heat through. A recipe for a light, healthy, pea, fennel and leek soup. Simmer for 10 minutes, or until tender. Serves: 4-6 . 1 leek, thinly shredded; Fennel & Leek Soup Method. https://food52.com/recipes/21484-thyme-scented-fennel-and-leek-soup Add the chopped leeks and thyme. Ladle the soup into warm soup bowls and top with the sautéed leek. I charred the red pepper on the stove top but your could also do it under the broiler. 20.8 g Garnish with the extra parmesan and sour cream, and serve immediately with warm crusty rolls. Heat the oil in a large soup pot over medium. slice the remaining asparagus crosswise into ½ inch pieces and add them to the pot. Add … www.thingsimadetoday.com/2016/10/26/potato-leek-fennel-soup Reduce to a simmer and cover. Stir in the cream and leave to cool. Toast fennel seeds, shaking the pot often, until fragrant, 2 to 3 min. Add the lemon and use a stick blender to blend until smooth. Reduce heat and simmer for 40 minutes or until vegetables are tender. To keep it strictly vegetarian, make it with a vegetable stock. Cook for about 5 to 8 minutes, or until the vegetables … Learn how to cook great Leek and fennel soup photos . Fennel has long been a central ingredient in many Asian (it’s a main component in the Chinese five spice powder), Middle Eastern and European dishes. Add chicken stock and the water, and bring to a boil; reduce heat, and simmer 20 minutes more. Add the garlic and fry for one minute. In a small non-stick pan, heat the oil, and sauté the extra leek for 2-3 minutes, or until softened but not browned. In a large heavy soup pot, heat butter or olive oil over medium heat and add the fennel, onions, and leeks. 3. … Reduce heat to medium low. Add leeks and fennel, and cook 7 minutes, or until softened, stirring often. 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