Fennel Potato and Leek Soup
Fennel Potato And Leek Soup is an moderately easy dinner. Made with 2 fennel bulbs with 2 stalks (about 1 lb.), 2 medium baking potatoes (about 1 lb.), 3 tbsp. unsalted butter, 1 tbsp. vegetable oil and 2 medium leeks (white part only), cleaned and coarsely chopped, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Remove core from fennel and slice.
Reserve some sprigs for garnish.
Peel potatoes and chop coarsely.
In medium soup pot, heat butter and oil over low heat.
Add leeks; saute, stirring occasionally until soft.
Add fennel and potatoes; continue sauteing for 10 more minutes, or until softened.
Add chicken stock; bring to simmer.
Partially cover and cook 30 minutes.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment