LEEK AND FENNEL SOUP
A hearty soup which is filling, tasty, and very easy to make.
Provided by Fiona G
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 10
Number Of Ingredients 10
Steps:
- In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are translucent and the vegetables have begun to soften, about 10 minutes.
- Pour 8 cups of water over the vegetables, bring to a boil, reduce the heat, and drop in the vegetable bouillon cubes. Simmer over low heat, stirring occasionally to dissolve the cubes, until the vegetables are tender and the potatoes have begun to thicken the soup, about 30 minutes.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 21.3 g, Fat 3.1 g, Fiber 4.2 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 762.6 mg, Sugar 4.5 g
SPICED HAM AND CHEESE CHOWDER WITH FENNEL AND LEEKS
Make and share this Spiced Ham and Cheese Chowder With Fennel and Leeks recipe from Food.com.
Provided by Mercy
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Trim fennel bulb; finely chop some of the feathery top for garnish.
- Discard the root end, quarter the bulb lengthwise; remove the core; chop (you should have about 1 1/2 cups).
- In a large saucepan, melt the butter; add fennel and leeks and sauté, stirring frequently, for 20 minutes, or until fennel is very tender.
- Combine broth and flour; stir into the onion mixture.
- Add the milk, lemon peel, cinnamon and pepper.
- Cook over medium heat, stirring frequently, for 5 minutes, or until mixture thickens.
- Gradually stir in the cheese; reduce heat to low; stir until cheese melts.
- Stir in ham and beer; heat through.
- To serve, ladle chowder into soup bowls.
- Sprinkle with chopped fennel leaves.
Nutrition Facts : Calories 583.3, Fat 36.6, SaturatedFat 20.5, Cholesterol 131, Sodium 840.7, Carbohydrate 22.7, Fiber 2.6, Sugar 1.5, Protein 34.6
SAUTEED FENNEL AND LEEKS
The fennel is sliced thin and sauteed in olive oil with chopped leeks, then finished with fresh lemon zest and a pat of butter. Goes well with braised meats. And I thought I didn't like fennel.
Provided by threeovens
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a medium sized skillet over medium heat; add fennel and cook, stirring occasionally until translucent, about 10 minutes.
- Add leeks, season with salt and pepper, cook 5 minutes more,.
- Stir in lemon zest and butter, adjust seasonings, serve.
Nutrition Facts : Calories 117.1, Fat 9.8, SaturatedFat 2.8, Cholesterol 7.6, Sodium 60.4, Carbohydrate 7.5, Fiber 2.3, Sugar 0.9, Protein 1.1
LEEK AND FENNEL CHOWDER
A hearty vegetable chowder. Can be garnished with thinly sliced smoked salmon (lox) if desired. Serve with crusty bread.
Provided by Outta Here
Categories Chowders
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Trim and discard root ends and coarse tops from leeks. Cut leeks in half lengthwise and rinse under running water, flipping layers to flush out grit; drain, then thinly slice crosswise.
- Rinse fennel. Trim off and discard root ends and stalks; reserve 2 or 3 sprigs of feathery green tops for garnish. Chop fennel heads.
- In a 6- to 8-quart pan over medium heat, melt butter. Add leeks and chopped fennel heads, cover, and stir occasionally until vegetables are very tender, 10 to 12 minutes.
- Add broth and bay leaf to pan. Bring to a boil over high heat. Scrub potatoes and cut into 1/2- to 3/4-inch cubes.
- Add potatoes to broth mixture and return to a simmer; reduce heat, cover, and simmer, stirring occasionally, until potatoes are tender when pierced, 15 to 20 minutes.
- In a bowl, whisk milk, flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper until smooth. Add to potato-broth mixture and stir over high heat until boiling, about 5 minutes. Add more salt and pepper to taste.
- Serve in deep bowls. Garnish with reserved fennel sprigs and chives.
Nutrition Facts : Calories 457.6, Fat 11.3, SaturatedFat 6, Cholesterol 29, Sodium 810.4, Carbohydrate 78.7, Fiber 11.4, Sugar 9.4, Protein 16.5
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- Trim and discard root ends and coarse tops from leeks. Cut leeks in half lengthwise and rinse under running water, flipping layers to flush out grit; drain, then thinly slice crosswise.
- Rinse fennel. Trim off and discard root ends and stalks; reserve 2 or 3 sprigs of feathery green tops for garnish, and finely chop enough of the remaining feathery leaves to make 3 tablespoons (discard any remaining greens). In a bowl, mix chopped greens with chives; cover and chill. Chop fennel heads.
- In a 6- to 8-quart pan over medium heat, melt butter. Add leeks and chopped fennel heads, cover, and stir occasionally until vegetables are very limp, 10 to 12 minutes.
- Add broth and bay leaf to pan. Bring to a boil over high heat. Scrub potatoes and cut into 1/2- to 3/4-inch cubes.
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Cuisine North AmericanCategory SoupServings 4Total Time 1 hr 5 mins
- Cut the cleaned leeks in half lengthwise then in 1/4-inch half rounds. Trim the fennel bulbs, cut them in half through the root end and slice thinly (I used a mandoline at the 1/8-inch setting). Add the leeks and fennel to the butter and stir to coat. Cover and cook for about 20 minutes until the vegetables are soft, stirring occasionally.
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