Fennel, Potato and Leek Soup Recipe

by katerina on January 1, 2009

Happy New Year Everyone! I hope everyone is feeling great this first day of 2009 and not feeling too rough from all the champagne last night. I know I am currently nursing myself a little bit with water and painkillers but it could be worse. I think the day is meant to be enjoyed with a movie, a book and maybe some baking?

Fennel, Potato and Leek Soup Recipe

How do you feel about resolutions? I am not a big fan of them myself as they seem decidedly hard to keep and tend to only induce guilt. That said, I do intend to try and keep eating healthy this year and reflect that here. I would also like to try some new things foodwise that I haven’t before. Celeriac? Jeresulam Artichokes? More strange and ancient grains? Homemade gnocchi maybe.

Fennel, Potato and Leek Soup Recipe

Well to start the year off lets take a look at something so easy you can make it even if you are hungover. It is nice and simple too after all the holiday food – especially if you omit the cream. Which I was just trying to use up. Oh, and if you want to feel fancy call it Fennel Vicchysoisse.

Print Recipe

Fennel, Potato and Leek Soup

(serves 2)

1 tablespoon olive oil
1/2 onion, chopped
1 leek, chopped fennel bulb, chopped
1 clove garlic, minced
salt and pepper
1 small potato, chopped
~750ml chicken or vegetable stock
2 tablespoon whipping cream (optional)

In a large dutch oven heat olive oil to medium low and sweat onion, leek, garlic and fennel in a pinch of salt. Stir regularly. When vegetables are soft add the potato and stock along with several grinds of salt and pepper. Simmer until potato is soft. Remove from heat and allow to cool for a few minutes. With an immersion or stand blender pulse the soup. (I like to blend a few ladlefuls only to retain some texture.) Return to heat on low. Taste and correct for seasoning and add cream if desired. Serve hot. I haven’t tried serving this cold but let me know if you do!

Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time:50 minutes
Calories(approximate per serving): 210

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