Fennel And Potato Soup Recipes

Steps:

• Preheat the oven to 450 degrees F. Make the broth: Cut off the dark green tops of the leeks and put in a large pot along with the fennel stems and fronds; add 8 cups water. Bring to a boil, then reduce the heat to medium, cover and simmer 20 minutes.
• Meanwhile, halve the remaining leeks lengthwise, then thinly slice and rinse. Put the carrots and half each of the sliced leeks and diced fennel on a foil-lined baking sheet. Season with salt and pepper, coat with cooking spray and toss. Roast until golden, about 25 minutes.
• Meanwhile, melt the butter in a Dutch oven or pot over medium-high heat. Add the remaining leeks and fennel and cook, stirring, until soft, about 4 minutes. Add the potatoes and 2 cups of the prepared broth. Cover and cook until tender, 15 minutes. Add 4 more cups broth and the milk; bring to a boil. Working in batches, transfer to a blender and puree; season with salt and pepper.
• Ladle the soup into bowls; top with the roasted vegetables and chopped herbs. Spread the ricotta on the toasted bread and season with pepper; serve with the soup.

Steps:

• Slice the fennel into medium-size pieces.
• Heat butter and olive oil together in a pot over medium-low heat. Add sliced fennel, spring onions, and 1 cup of the stock. Cover and simmer gently for 15 minutes until fennel is soft and translucent.
• Pour remaining stock into the pot; add potato. Bring the mixture to a boil, reduce heat to medium-low, and simmer gently until the potato is very soft and cooked through, about 25 minutes. Gently mash vegetables with a potato masher or the back of a wooden spoon until soup is thick and chunky. If soup is too thick, stir in water by tablespoons to your desired consistency. Season with black pepper. Let rest 5 minutes to allow flavors to develop before serving.

Steps:

• Preheat the oven to 400 degrees.
• In a large bowl, toss the potatoes with 1/4 cup olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, until cooked through.
• Saute the onions and fennel with 2 tablespoons olive oil in a large stockpot on medium heat until translucent, 10 to 15 minutes. Add the roasted potatoes (including the scrapings from the pan) and the chicken stock. Cover and bring to a boil. Lower the heat and simmer uncovered for 1 hour, until all of the vegetables are very soft. Add the heavy cream and allow the soup to cool slightly. Pass the soup through the largest disk of a food mill or chop coarsely in batches in a food processor fitted with a metal blade. Taste for salt and pepper. Reheat and serve hot.

Steps:

• 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. Cook gently for about 5 to 8 minutes, until the vegetables have softened and lost some of their volume. Add the potatoes, garlic, bouquet garni and the water or stock and bring to a boil. Reduce the heat, add salt to taste, cover and simmer 45 minutes.
• Remove the bouquet garni. Blend the soup until smooth with an immersion blender, or ladle into a blender, working in 1 1/2-cup batches. Remove the center from the blender cover, place a towel over the cover and pull it down tightly to prevent splashing. Blend and return to the pot. Heat through, add salt and pepper to taste and serve, or chill and serve cold, with your choice of garnishes.

Steps:

• Melt butter in heavy large pot over medium-high heat. Add leeks and fennel and sauté until leeks are translucent, about 7 minutes. Add broth and potatoes and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 25 minutes. Working in batches, purée soup in blender. Return to same pot. Rewarm soup if necessary. Season with salt and pepper. Ladle soup into bowls; garnish with reserved fennel fronds and serve.

Steps:

• Cut potatoes into 1/4-inch slices and fennel into 1/4-inch wedges; reserve fronds. In a large skillet, heat olive oil over medium-high. Add fennel and cook, turning occasionally, until golden brown on both sides, 8 minutes. Add potatoes and cook until golden, about 3 minutes. Stir in broth, season with salt and pepper, and bring to a simmer. Cover and cook until vegetables are tender, about 12 minutes. Sprinkle with fennel fronds and serve with lemon wedges.

Steps:

• Preheat oven to 400°F.
• In a large bowl, toss the potatoes with 1/4 cup olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, until cooked through.
• Saute the chopped onions and chopped fennel with 2 tablespoons olive oil in a large stockpot on medium heat until translucent, 10 to 15 minutes.
• Add the roasted potatoes (including scrapings from the pan) and the stock.
• Cover and bring to a boil.
• Lower the heat and simmer uncovered for 1 hour, until all the vegetables are very soft.
• Add the heavy cream and allow the soup to cook slightly.
• Using a stick blender, puree the soup in the pot (this can also be done in a regular blender, food processor, or food mill).
• Taste for salt and pepper.
• Reheat and serve hot.

Steps:

• Preheat oven to 325F while peeling garlic cloves.
• Place garlic cloves in small baking pan; add 1 tablespoons of the olive oil and stir to coat well. Roast for 20 minutes or until golden.
• In large heavy saucepan heat remaining oil over medium heat. Add leeks and fennel; saute until mixture begins to brown slightly, about 10 minutes.
• Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Reduce heat and simmer for 40 minutes or until vegetables are tender.
• Remove bay leaves and discard.
• Puree soup, in batches, in food processor or blender. Return to sauce pan and heat through.
• Season with salt and pepper to taste.
• Divide among 4 bowls and top each with a tablespoon of yogurt.
• Garnish with a bit of chopped fennel leaves, if desired.