potato fennel soup recipe
© Copyright 2020 Meredith Corporation. Add water, salt, and broth, and bring to a boil. This fennel and potato soup has such great flavor that there was no need to add any salt at the end of cooking. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Chinese five-spice rounds out the potato, bacon, and fennel trio in this comforting soup made with only 7 ingredients. Lower the heat and simmer uncovered for 1 hour, until all the vegetables are very soft. It’s good hot or cold. A delicate velvety soup that will please your family. 1 tablespoon olive oil, plus more for serving, 3 tablespoons unsalted butter (1 1/2 oz), 10 ounces fennel bulbs (1 to 2 bulbs), coarsely chopped, 1/2 large yellow onion (4 oz), coarsely chopped, 7 ounces potatoes, preferably Yukon Gold, peeled and cubed. Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion, celery, chopped fennel and a generous pinch of salt. Cover and simmer gently for 15 minutes until fennel is soft and translucent. Oh my, DM, a topping of cheddar and bacon sounds amazing. Which, trust us, is a good thing, because if you’re anything like us, after one sip you’ll be wanting to sip it straight from the bowl.–Angie Zoobkoff. MyRecipes.com is part of the Allrecipes Food Group. Cut fennel bulb in half lengthwise; discard core. Remove the center from the blender cover, place a towel over the cover and pull it down tightly to prevent splashing. The fennel's taste is present but not overpowering. Spread on a baking sheet and roast for 30 minutes, until cooked through. © 2018 All rights reserved. Add chopped fennel bulb, potatoes, and leek, and cook 3 minutes. Add comma separated list of ingredients to exclude from recipe. Advance preparation: This will be good for 2 to 3 days. Add fennel, onion, garlic and fennel seeds and sauté, stirring occasionally, until tender and starting to caramelise (4-6 minutes). Using a stick blender, puree the soup in the pot (this can also be done in a regular blender, food processor, or food mill). Your daily values may be higher or lower depending on your calorie needs. I often use sliced fennel in place of onion for braising lamb shanks but forget to buy it often enough. Attach it below. Stir in the potatoes and the remaining 1 tablespoon butter and cook until the potatoes begin to brown and stick to the bottom of the pan, about 5 minutes. So glad you love it, Beth! Remove the bouquet garni. Ladle into bowls and season to taste with salt and pepper. Between the browning of the aromatics, and the fact that there was some color to my vegetable stock, my soup came out quite a bit more brown than what is shown in the photo. 271 calories; calories from fat 37%; protein 9.8g; fat 11g; saturated fat 6.7g; carbohydrates 32g; fiber 4g; sodium 202mg; cholesterol 33mg. this link is to an external site that may or may not meet accessibility guidelines. I think my favorite thing about this soup is it is so versatile. I was excited to try this recipe for fennel and potato soup because it pairs not only fresh fennel with the onions, garlic, celery and potatoes but also includes the added zing of anise seeds and/or crushed fennel seeds. I’ve made this 3 times this month. Made this with the contents of our CSA box this week and I was surprised that I and my husband loved it! Info. Remove the bouquet garni. Sauté until slightly softened, about 8 minutes. Pour remaining stock into the pot; add potato. MyRecipes.com is part of the Allrecipes Food Group. Allrecipes is part of the Meredith Food Group. Add the fennel, onion, celery, garlic, anise seeds, if using, and fennel seeds and cook, stirring occasionally, until the vegetables begin to soften, 7 to 9 minutes. Return pureéd mixture to pan, and stir in fennel fronds, parsley, and pepper. Season to taste with salt. Adapted from Marte Marie Forsberg | The Cottage Kitchen | Clarkson Potter, 2017, This creamy, smooth-as-velvet fennel and potato soup tastes far more indulgent than it actually is. Spoon into bowls; top with sour cream. Will be making this again! I love soup, but I do not always have time to spend all day making it. Do it if you love anise or leave them out if you'd prefer a more subtle soup. Add fennel bulbs, onions, and potatoes; sprinkle with salt and pepper. Spread on a baking sheet and roast for 30 minutes, until cooked through. MyRecipes may receive compensation for some links to products and services on this website. I got fennel in a CSA box and had never cooked with it before. Add the heavy cream and allow the soup to cook slightly. In a 4- to 5-quart pan over medium-high heat, frequently stir fennel, onions, and butter until vegetables are golden, about 25 minutes.
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