Balanced Recipe ingredients: Leek, fennel and potato soup. I added fennel to give this classic leek and potato soup a little twist. It adds a sweet anise flavor that really lifts the soup and makes it different. I add bacon to give an extra level of complexity.
Making the most of the poor leek harvest.and using up any damaged potatoes that won't be good for storing. Life after full-time work as a nurse.a year. Add in potatoes and give it a stir. All you should prepare yourself before barbecuing Leek, fennel and potato soup using 6 ingredients and 4 steps. This is how it is advisable to prepare dinner it.
Ingredients of Leek, fennel and potato soup
From the cooking food practice anyone might need some significant seasonings. If perhaps at this time there can be something that is definitely ignored next the end result are not prior to the expectations. To commence, it is possible to make a lot of the seasonings below.
- You need 2 tbsp of butter.
- It's 3 cups of chopped leeks.
- You require 2 cups of chopped fennel.
- Prepare 1 L of chicken broth.
- You require 2 of Yukon gold potatoes.
- You need of Fennel fronds and tarragon for garnishing.
Let soup cool slightly, then puree using an immersion blender or. Potato leek soup, or potage parmentier, is a French classic. It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine. Add potato, water, salt, fennel seeds, pepper, and broth, and bring to a boil.
Guidance of Leek, fennel and potato soup
To have perfect effects, remember to keep to the preparing directions along with the next Leek, fennel and potato soup effectively
- In a large pot, melt 2 tbsp butter over medium heat. Sauté 3 cups of chopped leeks and 2 cups of chopped fennel..
- When these turn translucent, add 1 L of water and a chicken bouillon cube. Bring to a boil..
- Add 2 diced Yukon Gold potatoes. Simmer until potatoes become very tender..
- Add salt to taste and fennel fronds and tarragon to garnish. Here’s a photo of the puréed version..
Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl. Add broth and potatoes, and bring to a boil. Purée soup in batches in food processor. I have a soup thing and make some kind of soup at least once a week.
The initial thing you should do before cooking any vegetable is to scrub them thoroughly. You may not know that there is bacteria lingering on the fresh vegetables and we definitely cannot see them using the naked eye. It might be important to clean up them for we can also never remember if chemicals were sprayed on them. Without correct cleaning many of the chemicals maybe mixed into our food with associated with intoxicating us that may lead to health problems.
It can be crucial because of this overcook your vegetables to help you could be crunchy without having to mushy. Cooking it just right would also enhance the laundry especially if you use bright colored veggies that could possibly make any dish look so tempting to eat.
Returning to Leek, fennel and potato soup, tips on how to cook aided by the recipe above? If you've not felt the beauty with these results, it's fine to use your very own creations to match your taste.
Source : Cookpad.com