Creamy Potato Fennel Soup Recipes
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 POTATO AND FENNEL SOUP
I am forever trying to get my wife to try new edibles but I was hard-pressed to get her to try fennel. When I had her try this she loved it, and when I told her what was in it... well, she didn't believe me. Oh well... it's still all good! - Geoffry
Provided by Geoffry Le Cher
Categories Cream Soups
Time 35m
Number Of Ingredients 7
Steps:
- 1. 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. Using a stick blender, purée soup to a very smooth texture. Rewarm soup if necessary. Season with salt and pepper and mustard. Ladle soup into bowls; garnish with reserved fennel fronds and serve.
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- In a large saucepan over medium-high heat, heat 1 tablespoon olive oil and 2 tablespoons butter. Add the fennel, onion, celery, garlic, anise seeds, if using, and fennel seeds and cook, stirring occasionally, until the vegetables begin to soften, 7 to 9 minutes.
- Stir in the potatoes and the remaining 1 tablespoon butter and cook until the potatoes begin to brown and stick to the bottom of the pan, about 5 minutes. Slowly pour in the broth, stirring and scraping any browned bits from the bottom of the pan. Bring the mixture to a boil, reduce the heat to medium-low, and cook until the potatoes are softened, 10 to 15 minutes.
- Stir in the cream, cover, and continue to simmer until the vegetables are completely softened, about 5 minutes more.
- Using an immersion blender (or using a standard blender and letting the mixture cool and blending it in batches), puree the soup until smooth. Season to taste with salt. If the soup seems too thick, add a little additional broth to thin.
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