Fennel Potato Puree Soup Recipes

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FENNEL, GARLIC AND POTATO SOUP



Fennel, Garlic and Potato Soup image

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

2 tablespoons extra virgin olive oil
1/2 large or 1 medium onion, diced
2 stalks celery, sliced
2 pounds bulb fennel, trimmed, washed and diced
1 pound Yukon gold potatoes, peeled and diced
6 garlic cloves or 1/2 head green garlic, peeled and cut in half
Salt to taste
A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, 1/2 teaspoon fennel seeds and 1/4 teaspoon black peppercorns, tied in cheesecloth
2 quarts water, vegetable stock or chicken stock
Freshly ground pepper
Chopped fresh fennel fronds
Lightly crushed fennel seeds
Paper-thin slices of fennel bulb
Garlic croutons
Shaved Parmesan

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.

FENNEL AND POTATO SOUP



Fennel and Potato Soup image

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

3 bulbs fennel - trimmed, quartered, and cored
1 tablespoon butter
1 tablespoon olive oil
3 spring onions, sliced
4 cups vegetable stock, divided
1 large potato, peeled and cubed
¼ cup water, or as needed
ground black pepper to taste

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

ROASTED-POTATO FENNEL SOUP



Roasted-Potato Fennel Soup image

Provided by Ina Garten

Categories     main-dish

Time 2h25m

Yield 10 to 12 servings

Number Of Ingredients 9

4 pounds red potatoes, unpeeled and quartered
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon minced garlic (3 cloves)
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
4 cups chopped yellow onions (4 onions)
4 cups chopped fennel bulb (about 2 pounds)
3 quarts chicken stock or water
1 cup heavy cream

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 SOUP



Fennel Soup image

This soup is so easy to prepare and tastes better than most soups you could buy. Mild onion and anise flavored - it's awesome!

Provided by ADAMGODES

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 32m

Yield 4

Number Of Ingredients 4

¼ cup butter
5 fennel bulbs, trimmed and quartered
1 (32 fluid ounce) container vegetable broth
salt and pepper to taste

Steps:

  • Melt the butter in a large skillet over medium heat. Add the quartered fennel bulbs; cook and stir until golden brown, about 10 minutes. Pour in the broth, and simmer until fennel is tender, about 15 more minutes. Ladle into soup bowls, and season with salt and pepper.

Nutrition Facts : Calories 222.4 calories, Carbohydrate 26.3 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 10.1 g, Protein 4.7 g, SaturatedFat 7.3 g, Sodium 693.8 mg, Sugar 3.5 g

CAULIFLOWER, FENNEL AND POTATO SOUP



Cauliflower, Fennel and Potato Soup image

Puree this soup for a bowl of creamy goodness.

Provided by Food Network Kitchen

Time 1h

Yield 4-6

Number Of Ingredients 11

4 tablespoons olive oil
1 cup chopped sweet onion
3 to 4 sprigs fresh thyme
1 bay leaf
Pinch of cayenne
1 1/4 cups diced peeled potato
Kosher salt and freshly ground black pepper
2 cups chicken broth
1 1/2 cups cauliflower florets
1 1/2 cups chopped fennel
1/2 to 1 cup firmly packed fresh parsley, plus more leaves, for serving

Steps:

  • Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the thyme sprigs, bay leaf, cayenne, 1 cup of the potato, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and 1 1/2 cups water and bring to a simmer.
  • Reserve two florets (about 2 inches in diameter) of the cauliflower. Add the fennel and the remaining cauliflower and simmer until the vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Remove and discard the thyme and bay leaf and stir in the parsley. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
  • Meanwhile, place the remaining 1/4 cup potatoes in a microwave-safe bowl. Cover with plastic wrap and heat in the microwave for 4 minutes. Carefully unwrap and set aside to cool.
  • Slice the reserved cauliflower florets thinly, about 1/8 inch thick. (You need about 12 pieces.) Heat 1 tablespoon of the remaining oil in a small skillet over medium-high heat. Add the cauliflower pieces in a single layer and cook until golden brown on the bottom, about 2 minutes. Flip the pieces over and cook until tender and golden brown on the second side, 1 to 2 minutes more. Transfer to a paper-towel-lined plate to drain.
  • Add the remaining 1 tablespoon oil to the same skillet. Add the microwaved potato and season with salt. Cook, stirring, until golden brown all over, 8 to 10 minutes.
  • Reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
  • Serve hot sprinkled with some pan-fried cauliflower and potato and fresh parsley leaves.
  • Note: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

POTATO AND FENNEL SOUP HODGE



Potato and Fennel Soup Hodge image

Provided by Susan A. Hodge

Yield Makes about 5 cups

Number Of Ingredients 6

1 fennel bulb (sometimes called anise), stalks discarded, bulb cut into 1/2-inch dice, and feathery leaves reserved for garnish
1 onion, diced
2 tablespoons unsalted butter
2 medium russet (baking) potatoes
2 cups chicken broth
1 1/2 cups milk

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.

ROASTED-POTATO FENNEL SOUP



Roasted-Potato Fennel Soup image

From Ina Garten (Barefoot Contessa), great, hearty, vegetarian soup. My husband, who won't eat meatless meals, raves about this soup.

Provided by Annabel31

Categories     Potato

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 10

4 lbs red potatoes, unpeeled and quartered
1/4 cup olive oil
2 tablespoons olive oil
1 tablespoon minced garlic clove
1 tablespoon kosher salt
2 teaspoons ground black pepper
4 cups yellow onions
4 cups fennel bulbs, about 2 lb
3 quarts chicken stock or 3 quarts vegetable stock
1 cup heavy cream

Steps:

  • Preheat oven to 400°F.
  • 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 chopped onions and chopped fennel with 2 tablespoons olive oil in a large stockpot on medium heat until translucent, 10 to 15 minutes.
  • Add the roasted potatoes (including scrapings from the pan) and the stock.
  • Cover and bring to a boil.
  • Lower the heat and simmer uncovered for 1 hour, until all the vegetables are very soft.
  • Add the heavy cream and allow the soup to cook slightly.
  • Using a stick blender, puree the soup in the pot (this can also be done in a regular blender, food processor, or food mill).
  • Taste for salt and pepper.
  • Reheat and serve hot.

Nutrition Facts : Calories 428.1, Fat 20.8, SaturatedFat 7.6, Cholesterol 41.2, Sodium 1149.8, Carbohydrate 49.3, Fiber 5.2, Sugar 9.1, Protein 12.3

ROASTED GARLIC, POTATO, LEEK AND FENNEL SOUP



Roasted Garlic, Potato, Leek and Fennel Soup image

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

20 garlic cloves, peeled
3 tablespoons olive oil, divided
3 leeks, white and pale green parts
1 fennel bulb, diced
5 cups low sodium chicken broth (or use vegetable broth)
3 medium russet potatoes, peeled and diced
1 tablespoon fresh thyme, chopped fine (or 1 tsp dried thyme)
1 bay leaf
salt and pepper, to taste
4 tablespoons nonfat plain yogurt
fennel leaves, chopped

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.

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FENNEL AND POTATO SOUP RECIPE | LEITE'S CULINARIA
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2021-12-13 Add the fennel, onion, celery, garlic, anise seeds, if using, and fennel seeds and cook, stirring occasionally, until the vegetables begin to …
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Category Sides
Calories 290 per serving
  • 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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