FENNEL, GARLIC AND POTATO SOUP
This anise-scented soup is reminiscent of the classic potato and leek soup known as vichyssoise, but it's lighter and contains no dairy. It's good hot or cold.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
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.
ROASTED GARLIC, POTATO, LEEK AND FENNEL SOUP
A hearty pureed soup with lots of flavor. Good with hot rolls or French bread. Try to find a fennel bulb with some fronds (leaves) still attached. Trim these off and save some for garnish.
Provided by Outta Here
Categories Potato
Time 2h
Yield 4 serving(s)
Number Of Ingredients 11
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.
ROASTED-POTATO FENNEL SOUP
Provided by Ina Garten
Categories main-dish
Time 2h25m
Yield 10 to 12 servings
Number Of Ingredients 9
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.
ROASTED POTATOES AND FENNEL
Steps:
- Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and crisp, 35 to 40 minutes, tossing halfway through. Season with salt and drizzle with olive oil.
FENNEL AND POTATO SOUP
Aromatic soup ideal for chilly spring days.
Provided by Laka kuharica - Easy Cook
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 215 calories, Carbohydrate 34.9 g, Cholesterol 7.6 mg, Fat 7.2 g, Fiber 8.8 g, Protein 5.3 g, SaturatedFat 2.3 g, Sodium 579.7 mg, Sugar 4.3 g
POTATO, LEEK AND FENNEL SOUP
Provided by Jeanne Silvestri
Categories Soup/Stew Potato Vegetable Christmas Quick & Easy Fennel Leek Spring Bon Appétit Florida
Yield Serves 8
Number Of Ingredients 5
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.
CREAMY FENNEL AND LEEK SOUP
If you've never cooked with fennel, try it! Its flavour really is unique. This is a deliciously flavoursome soup blending herbs and spices with fennel and leeks. Fennel has long been a central ingredient in many Asian (it's a main component in the Chinese five spice powder), Middle Eastern and European dishes. In the Middle Ages, its popularity spread northward from the Mediterranean area, where it still features in many pasta dishes. This soup is suitable both for day-to-day meals and for dinner parties. To keep it strictly vegetarian, make it with a vegetable stock. For the best results, use a really good stock, preferably home-made. This soup is best made in a large, deep (preferably non-stick) sauté pan with a lid. Next time I make it, I'm going to substitute a cup of wine for one of the cups of stock, adding it during the 15 minutes while the soup is simmering.
Provided by bluemoon downunder
Categories Greens
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the butter in a large, deep (preferably non-stick) sauté pan, over a medium heat, add the sliced fennel (NOT the strips of fennel), sliced leek and finely chopped garlic, and sauté, while stirring occasionally, for 3-4 minutes or until the fennel, leeks and garlic are beginning to soften.
- Remove from the heat, and set aside.
- In a large pot, heat the stock, add the rosemary sprigs, thyme and nutmeg and bring to the boil.
- Simmer over a low heat for about 15 minutes.
- Remove the rosemary sprigs.
- Add the fennel, leek and garlic mixture to the pot, and stir to combine all the ingredients.
- Set the pan in which the fennel, leek and garlic were sautéed aside, for re-use later.
- Allow the soup to cool slightly (10 minutes cooling time should be ample), then blend it in batches in a blender or food processor until smooth.
- As each batch is blended, pour the blended soup into another pot or pan, perhaps the deep pan used earlier to sauté the fennel, leeks and garlic.
- Once all of the soup has been blended, stir it to ensure that it is of an even consistency (inevitably some batches were probably thinner than others).
- Stir the sour cream and the 1/4 cup of parmesan into the soup.
- Reheat the soup over a medium heat until it is hot, but do not allow it to come to the boil.
- Season to taste with salt and freshly ground black pepper.
- Turn off the heat and leave the soup covered so that it stays warm.
- In a small non-stick pan, heat the oil, and sauté the extra leek for 2-3 minutes, or until softened but not browned.
- Ladle the soup into warm soup bowls and top with the sautéed leek.
- Garnish with the extra parmesan and sour cream, and serve immediately with warm crusty rolls.
- Chef's Note: Since posting this recipe, and since last making this soup, I have found and posted a fabulous recipe for vegetable, quite unlike others I have used in the past: Vegetable Stock Recipe #135453.
More about "fennel garlic and potato soup recipes"
FENNEL AND POTATO SOUP RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
POTATO FENNEL SOUP - GREEDY GOURMET | FOOD & TRAVEL BLOG
From greedygourmet.com
POTATO AND FENNEL SOUP - ALIVE MAGAZINE
From alive.com
FENNEL, GARLIC AND POTATO SOUP
From usa.chinadaily.com.cn
E.A.T.: FENNEL, GARLIC & POTATO SOUP | POTATO SOUP, GARLIC ...
From pinterest.com
FENNEL, GARLIC AND POTATO SOUP — RECIPES FOR HEALTH
From nytimes.com
FENNEL AND PARSNIP SOUP — STONE PIER PRESS
From stonepierpress.org
ROASTED FENNEL AND POTATO SOUP - THE NUT-FREE VEGAN
From thenutfreevegan.net
ROASTED FENNEL AND POTATO SOUP - STAGE.BESTHEALTHMAG.CA
From stage.besthealthmag.ca
CAULI, FENNEL & GARLIC SOUP – COOKING ON A BOOTSTRAP
From cookingonabootstrap.com
SWEET POTATO, CARROT AND FENNEL SOUP – FRANKIE'S FOOD
From frankiesfoodsite.wordpress.com
FENNEL, POTATO & SCALLOP SOUP | FOOD TO LOVE
From foodtolove.co.nz
FENNEL, GARLIC AND POTATO SOUP | KEEPRECIPES: YOUR ...
From keeprecipes.com
FENNEL, GARLIC AND POTATO SOUP |FOOD |CHINADAILY.COM.CN
From chinadaily.com.cn
ROASTED GARLIC, POTATO, LEEK AND FENNEL SOUP - GLUTEN FREE ...
From fooddiez.com
FENNEL AND POTATO CHICKEN SOUP | CHICKEN.CA
From chicken.ca
FENNEL AND POTATO SOUP WITH SAUSAGE | RECIPES | SCHNEIDERS
From schneiders.ca
GARLICKY POTATO SOUP : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
FENNEL SOUP GRATIN : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
ROASTED FENNEL & POTATO SOUP - THE SIMPLE VEGANISTA
From simple-veganista.com
ROASTED CAULIFLOWER SOUP WITH FENNEL AND GARLIC RECIPE
From delish.com
POTATO, LEEK, AND FENNEL SOUP - LOCAL FOOD, LOCAL PEOPLE
From mysaratogakitchentable.com
FRESH FENNEL SOUP RECIPE - JOANNE WEIR | FOOD & WINE
From foodandwine.com
CREAMY CHEESE LEEK SOUP WITH FENNEL AND POTATO
From foodtempel.com
CREAM OF FENNEL AND POTATO SOUP RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
POTATO, CAULIFLOWER & FENNEL SOUP — EM'S FOOD FOR FRIENDS
From emsfoodforfriends.com.au
ROASTED GARLIC, POTATO, LEEK AND FENNEL SOUP - PLAIN.RECIPES
From plain.recipes
POTATO, LEEK, AND FENNEL SOUP - SIMPLE AND SWEET FOOD
From simpleandsweetfood.com
FENNEL, GARLIC AND POTATO SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
BEST ROASTED-POTATO FENNEL SOUP RECIPES | FOOD NETWORK …
From foodnetwork.ca
POTATO SOUP RECIPE FOR CANNING - 50 FRIENDLY
From 50friendly.com
CREAMY FENNEL AND POTATO SOUP RECIPE - EPICURIOUS
From epicurious.com
ROASTED FENNEL AND POTATO SOUP RECIPES ALL YOU NEED IS …
From stevehacks.com
CAULIFLOWER, FENNEL AND POTATO SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
GENERIC - FENNEL, GARLIC AND POTATO SOUP CALORIES, CARBS ...
From myfitnesspal.com
FENNEL AND POTATO SOUP - SONI'S FOOD
From sonisfood.com
ROASTED POTATO AND FENNEL SOUP - THE GARLIC DIARIES
From thegarlicdiaries.com
ROASTED FENNEL AND POTATO SOUP - PREPROD.BESTHEALTHMAG.CA
From preprod.besthealthmag.ca
CREAMY FENNEL AND POTATO SOUP | FOOD TO LOVE
From foodtolove.co.nz
You'll also love