Leek And Fennel Chowder Recipes

LEEK AND FENNEL SOUP

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.

SPICED HAM AND CHEESE CHOWDER WITH FENNEL AND LEEKS

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.

SAUTEED FENNEL AND LEEKS

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.

LEEK AND FENNEL CHOWDER

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.