POTATO-FENNEL SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
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.
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.
CREAM OF FENNEL SOUP
If you like fennel, try this fine fennel soup. Fennel is simply simmered in stock and pureed with cream.
Provided by Kolibri
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over medium heat and cook onion until soft and translucent. Whisk in flour and stir until a paste forms, 3 to 5 minutes. Whisk water and vegetable bouillon into the saucepan. Add fennel and bring to a boil, reduce heat, and simmer until fennel is soft, 15 to 20 minutes.
- Puree soup with an immersion blender. Stir in cream. If soup is too thick, add more water as needed. Season with salt and pepper.
- Chop fennel fronds. Divide soup between 4 bowls and sprinkle with fennel fronds.
Nutrition Facts : Calories 211.1 calories, Carbohydrate 14 g, Cholesterol 56 mg, Fat 17.1 g, Fiber 4 g, Protein 2.7 g, SaturatedFat 10.5 g, Sodium 158.6 mg, Sugar 1.1 g
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
CREAMY POTATO FENNEL SOUP
Creamy Potato Fennel Soup is a warm and easy soup
Provided by EAT SMARTER
Categories Dinner
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Peel and finely chop the onion and garlic. Rinse the fennel bulbs, cut into quarters, remove the core and dice. Reserve a few of the fennel leaves for garnish and chop the rest. Peel and dice the potatoes and celery root.
- Heat the olive oil in a large pot and sauté the garlic, onions and fennel for 1-2 minutes, until translucent. Add the potatoes, celery root and vegetable broth and bring to a boil. Cover and simmer for about 20 minutes, until the potatoes and celery root are tender.
- Puree the soup with an immersion blender until smooth, then stir in the heavy cream. Adjust the consistency by adding more broth or letting it simmer down, if needed. Stir in the crème fraîche and vermouth and season with salt, pepper and nutmeg.
- Ladle into bowls and garnish with the reserved fennel leaves.
Nutrition Facts : Calories 265.27 kcal, Fat 17.94 g, SaturatedFat 7.69 g, Protein 4.66 g, Carbohydrate 23.95 g, Sugar 0 g, Cholesterol 34.4 mg
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.
CREAM OF FENNEL SOUP
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut the feathery tops off the fennel bulbs. Finely mince two tablespoons of the green tops and set aside. Discard the woody stems. Chop the fennel bulbs medium fine.
- Melt the butter in a heavy saucepan. Add the onion and chopped fennel bulb, cover and cook over low heat until the vegetables are tender, about 20 minutes. Add the chicken stock and simmer 10 minutes longer.
- Puree the soup in a blender or a food processor. Return it to the saucepan and add the cream. Simmer for five minutes, then stir in the Pernod or Ricard and season to taste with salt and pepper.
- Bring to a simmer. Serve the soup topped with a dusting of chopped fennel tops. If desired, float a teaspoon of caviar on top of each serving.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 11 grams, Carbohydrate 22 grams, Fat 30 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 18 grams, Sodium 1029 milligrams, Sugar 12 grams, TransFat 0 grams
POTATO AND FENNEL SOUP HODGE
Provided by Susan A. Hodge
Yield Makes about 5 cups
Number Of Ingredients 6
Steps:
- In a large heavy saucepan cook diced fennel and onion in butter over moderate heat, stirring, until softened, about 10 minutes. Peel and cube potatoes. Add potatoes and broth to fennel mixture and simmer, covered, until potatoes are very tender, about 20 minutes. In a blender or food processor purée mixture in batches until smooth and return to saucepan. Stir in milk and salt and pepper to taste and simmer soup, stirring occasionally, 10 minutes, or until heated through.
- Garnish soup with reserved fennel leaves.
More about "creamy fennel and potato soup food"
CREAMY FENNEL AND POTATO SOUP RECIPE | EPICURIOUS
From epicurious.com
3.3/5 (28)Author Condé NastServings 8
CREAMY POTATO FENNEL SOUP - YOUR ALLERGY CHEFS
From yourallergychefs.com
Servings 1.5Estimated Reading Time 3 minsCategory Soups & Salads
FENNEL AND POTATO SOUP : SONI'S FOOD
From sonisfood.com
ROASTED FENNEL & POTATO SOUP - THE SIMPLE …
From simple-veganista.com
FENNEL AND POTATO SOUP RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
CREAMY FENNEL AND POTATO SOUP RECIPE | BON APPéTIT
From bonappetit.com
Servings 8
- Heat oil in heavy large pot over medium-high heat. Add fennel bulbs, onions, and potatoes; sprinkle with salt and pepper. Sauté until slightly softened, about 8 minutes. Add 4 cups broth and 2 teaspoons lemon juice; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, about 30 minutes. Cool slightly.
- Meanwhile, bring cream, fennel seeds, and tarragon to boil in heavy small saucepan. Reduce heat and simmer 5 minutes. Remove from heat; cover and let stand 20 minutes so that flavors blend.
- Working in batches, puree soup in blender until smooth. Return soup to same pot. Stir in cream mixture. Simmer until flavors blend, thinning with more broth if desired, about 5 minutes. Season to taste with salt and pepper and more lemon juice, if desired. DO AHEAD Can be made 1 day ahead. Cool slightly. Chill until cold, then cover and keep chilled. Rewarm over medium heat, stirring occasionally.
CREAMY FENNEL-POTATO SOUP - THE BIOME KITCHEN
From thebiomekitchen.com
Cuisine FrenchCategory SoupServings 4Calories 277 per serving
POTATO-FENNEL SOUP - MAYO CLINIC
From mayoclinic.org
FENNEL & POTATO SOUP - EAT WELL TASMANIA
From eatwelltas.org.au
TOP 47 CREAMY FENNEL SOUP RECIPE EAT SMARTER USA-RECIPES
From hola2.heroinewarrior.com
BEST ROASTED-POTATO FENNEL SOUP RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SPICY POTATO & FENNEL SOUP RECIPE WITH PARMESAN BAGEL CROUTONS
From cookincanuck.com
HOW TO MAKE CREAMY FENNEL & POTATO SOUP? - MY GARDEN MY …
From mygardenmyrefuge.com
FENNEL AND LEEK SOUP WITH POTATOES - IT'S A VEG WORLD AFTER ALL®
From itsavegworldafterall.com
ROASTED POTATO AND FENNEL SOUP - THE GARLIC DIARIES
From thegarlicdiaries.com
7 BEST FENNEL SOUPS | FOOD & WINE
From foodandwine.com
FEASTING WITH FARE: CREAMY POTATO FENNEL SOUP | FOOD …
From foodallergy.org
CREAMY FENNEL AND LEEK SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
CREAMY POTATO AND FENNEL SOUP - PREPARE TO BE SURPRISED
From potato.ie
CREAMY FENNEL AND POTATO SOUP - GLUTEN FREE RECIPES
From fooddiez.com
CREAMY FENNEL AND POTATO SOUP STOCK PHOTO - DOWNLOAD IMAGE …
From istockphoto.com
POTATO FENNEL SOUP - A VEGAN RECIPE | GREEDY GOURMET
From greedygourmet.com
FENNEL AND CREAM OF CELERY SOUP RECIPE - GO FOOD
From gofoodfood.cc
CREAM OF FENNEL AND POTATO SOUP RECIPE | RECIPE | FENNEL RECIPES ...
From pinterest.com.au
CREAM OF FENNEL AND LEEK SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
CREAMY FENNEL AND POTATO SOUP | NEW ZEALAND WOMAN'S WEEKLY …
From nzwomansweeklyfood.co.nz
CREAMY POTATO, FENNEL, & CHICKEN SOUP WITH HOMEMADE CROUTONS
From heartatworkrecipes.com
CREAMY POTATO, CARAMELIZED FENNEL, AND KALE SOUP
From bowlofdelicious.com
FENNEL AND POTATO SOUP | RECIPE | FENNEL SOUP, FENNEL, POTATO SOUP
From pinterest.com
FENNEL AND POTATO SOUP | FOOD, STUFFED PEPPERS, HEAT CREAM
From pinterest.ca
CREAM OF FENNEL AND POTATO SOUP RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
CREAMY FENNEL, GARLIC, ONION & POTATO SOUP | POTATO SOUP, FENNEL, …
From pinterest.ca
ROASTED FENNEL AND POTATO SOUP - THE NUT-FREE VEGAN
From thenutfreevegan.net
CREAMY FENNEL–POTATO SOUP & MAHARISHI AYURVEDA - MAPI
From mapi.com
FENNEL IS THE KEY TO PERFECT POTATO LEEK SOUP - GO FOOD
From gofoodfood.cc
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love