Fennel-Potato Soup
Created By : littleke
So simple and wonderfully delicious.
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Prep Time |
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15 minutes |
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Cook Time |
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35 minutes |
| Serves 6 |
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3
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butter
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2
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fennel bulbs trimmed, chopped, fronds chopped & reserved
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1
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leek (white and pale green part only), halved lengthwise, thinly sliced
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1
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tsp fennel
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1 1/2
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lb russet potatoes (2 large), peeled, cut into 2-inch cubes
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5 1/2
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cup chicken broth (or vegetable broth to make vegetarian)
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Melt butter in heavy large pot over medium-high heat. Add fennel, leek and fennel seeds and cook until vegetables begin to soften, stirring often, about 8 minutes.
Add potatoes and 5½ cups broth. Bring to a boil; reduce heat to medium, cover with lid slightly ajar and simmer until potatoes are tender, about 12 minutes.
Puree soup in batches in a blender. The soup is hot so remove the plug from the lid and cover the hole with a towel instead.
Return soup to pot and re-warm over medium heat. For a thinner consistency, stir in more broth by ¼ cupfuls. Season with salt and pepper.
Divide soup among bowls and garnish with a sprinkle of chopped fennel fronds. Can be served hot or chilled.