Husband think sliced raw fennel drizzled with olive oil is a perfect way to enjoy this vegetable, but the cold weather we have been having has had me thinking SOUP.
This recipe has two great things going for it that really give it a rich full fennel taste:
Steeping fennel seeds and dried tarragon in the cream added at the end of the soup (fine to use half and half or whole milk)
Sauteing the fennel and leeks until they are slightly caramelized.
Sauteing the fennel and leeks until they are slightly caramelized.
Along with pannini grilled sandwiches (goat brie, havarti, and prosciutto) and a green salad, this made a perfect chilly weekday night dinner.
CREAMY FENNEL, LEEK, POTATO SOUP
1 tablespoon olive oil
1 tablespoon unsalted butter
6 cups sliced cored fresh fennel bulbs (from about 4 large)
4 medium leeks, sliced using white parts only (save green tops for the stockpot)
8 ounces white-skinned potatoes, peeled, diced
4 cups (or more) canned low-salt chicken broth
Meanwhile, bring cream, fennel seeds, and tarragon to boil in heavy small saucepan. Reduce heat and simmer 5 minutes. Remove from heat; cover and let stand 20 minutes so that flavors blend. Pour through sieve to remove herbs.
Working in batches, puree soup in blender until smooth. Return soup to same pot. Stir in cream mixture. Simmer until flavors blend, about 5 minutes, thinning with more broth if desired. Season to taste with salt and pepper and more lemon juice to taste.
CREAMY FENNEL, LEEK, POTATO SOUP
1 tablespoon olive oil
1 tablespoon unsalted butter
6 cups sliced cored fresh fennel bulbs (from about 4 large)
4 medium leeks, sliced using white parts only (save green tops for the stockpot)
8 ounces white-skinned potatoes, peeled, diced
4 cups (or more) canned low-salt chicken broth
2 teaspoons fresh lemon juice
1 cup cream, half and half, or whole milk
1 teaspoon fennel seeds, crushed
3/4 teaspoon dried tarragon
Heat oil and butter in heavy large pot over medium heat. Add fennel and leeks. Saute until softened, then reduce heat and continue cooking, stirring often, until vegetables are slightly browned and caramelized.
1 cup cream, half and half, or whole milk
1 teaspoon fennel seeds, crushed
3/4 teaspoon dried tarragon
Heat oil and butter in heavy large pot over medium heat. Add fennel and leeks. Saute until softened, then reduce heat and continue cooking, stirring often, until vegetables are slightly browned and caramelized.
Add broth, lemon juice, and potatoes; bring to boil. Reduce heat, cover, and simmer until potatoes are very tender, about 30 minutes. Cool slightly.
Meanwhile, bring cream, fennel seeds, and tarragon to boil in heavy small saucepan. Reduce heat and simmer 5 minutes. Remove from heat; cover and let stand 20 minutes so that flavors blend. Pour through sieve to remove herbs.
Working in batches, puree soup in blender until smooth. Return soup to same pot. Stir in cream mixture. Simmer until flavors blend, about 5 minutes, thinning with more broth if desired. Season to taste with salt and pepper and more lemon juice to taste.
8 comments:
I think my son has a crush on Sophie!
Sophie is adorable.
I love fennel roasted in olive oil and salt. Have you tried it this way? It's so so good. My husband doesn't like fennel, but I make it anyway and eat it all myself!
Holy Moly that sounds and looks amazing!
Darn you!!!! Everytime I think I am going to stay out of the kitchen you post something like this and now I am drooling on the keyboard. YUM.
That looks like a serious comfort meal.
BEEE-YU-TEEE-FUL :) YUM!!!!
Please adopt me. I like fennel.
I'll just bet your house smells soo good when you make that. Yum.
I just made this tonight. Thanks for sharing- it was delish!
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