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
LEEK AND PUMPKIN SOUP
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in a heavy casserole. Add the leeks and saute slowly, over low heat, until they are tender but not brown. Stir in the garlic.
- Add the pumpkin and water, cover and simmer until the pumpkin is tender, 35 to 40 minutes. Allow the mixture to cool for 15 minutes, then puree in one or two batches in a food processor.
- Return the puree to the casserole, add the milk and season to taste with salt and pepper. Reheat before serving. Sprinkle each serving with chives.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 13 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 1040 milligrams, Sugar 9 grams, TransFat 0 grams
CREAMY FENNEL AND LEEK SOUP
If you've never cooked with fennel, try it! Its flavour really is unique. This is a deliciously flavoursome soup blending herbs and spices with fennel and leeks. Fennel has long been a central ingredient in many Asian (it's a main component in the Chinese five spice powder), Middle Eastern and European dishes. In the Middle Ages, its popularity spread northward from the Mediterranean area, where it still features in many pasta dishes. This soup is suitable both for day-to-day meals and for dinner parties. To keep it strictly vegetarian, make it with a vegetable stock. For the best results, use a really good stock, preferably home-made. This soup is best made in a large, deep (preferably non-stick) sauté pan with a lid. Next time I make it, I'm going to substitute a cup of wine for one of the cups of stock, adding it during the 15 minutes while the soup is simmering.
Provided by bluemoon downunder
Categories Greens
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the butter in a large, deep (preferably non-stick) sauté pan, over a medium heat, add the sliced fennel (NOT the strips of fennel), sliced leek and finely chopped garlic, and sauté, while stirring occasionally, for 3-4 minutes or until the fennel, leeks and garlic are beginning to soften.
- Remove from the heat, and set aside.
- In a large pot, heat the stock, add the rosemary sprigs, thyme and nutmeg and bring to the boil.
- Simmer over a low heat for about 15 minutes.
- Remove the rosemary sprigs.
- Add the fennel, leek and garlic mixture to the pot, and stir to combine all the ingredients.
- Set the pan in which the fennel, leek and garlic were sautéed aside, for re-use later.
- Allow the soup to cool slightly (10 minutes cooling time should be ample), then blend it in batches in a blender or food processor until smooth.
- As each batch is blended, pour the blended soup into another pot or pan, perhaps the deep pan used earlier to sauté the fennel, leeks and garlic.
- Once all of the soup has been blended, stir it to ensure that it is of an even consistency (inevitably some batches were probably thinner than others).
- Stir the sour cream and the 1/4 cup of parmesan into the soup.
- Reheat the soup over a medium heat until it is hot, but do not allow it to come to the boil.
- Season to taste with salt and freshly ground black pepper.
- Turn off the heat and leave the soup covered so that it stays warm.
- In a small non-stick pan, heat the oil, and sauté the extra leek for 2-3 minutes, or until softened but not browned.
- Ladle the soup into warm soup bowls and top with the sautéed leek.
- Garnish with the extra parmesan and sour cream, and serve immediately with warm crusty rolls.
- Chef's Note: Since posting this recipe, and since last making this soup, I have found and posted a fabulous recipe for vegetable, quite unlike others I have used in the past: Vegetable Stock Recipe #135453.
FENNEL, LEEK AND SPINACH SOUP
Categories Soup/Stew Blender Vegetable Passover High Fiber Wheat/Gluten-Free Fennel Leek Spinach Kosher Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Melt margarine in large pot over medium heat. Add fennel and leeks. Sauté until just translucent, about 15 minutes. Add broth to cover pot. Simmer until vegetables are tender, about 20 minutes.
- Puree soup in small batches in blender until smooth, adding spinach to last batch before pureeing. Return soup to same pot.Season with salt and pepper. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
- Rewarm soup over low heat, stirring occasionally. Ladle into bowls and serve.
POTATO, LEEK AND FENNEL SOUP
Provided by Jeanne Silvestri
Categories Soup/Stew Potato Vegetable Christmas Quick & Easy Fennel Leek Spring Bon Appétit Florida
Yield Serves 8
Number Of Ingredients 5
Steps:
- 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. Working in batches, purée soup in blender. Return to same pot. Rewarm soup if necessary. Season with salt and pepper. Ladle soup into bowls; garnish with reserved fennel fronds and serve.
PUMPKIN SOUP WITH FENNEL AND LEEKS
Looks aren't everything! You'll also be allured by the irresistible aroma, mellow texture, and deep flavor of this warm seasonal specialty
Provided by Allrecipes Member
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Melt butter in a 3- to 3 1/2-quart pan over medium heat. Add leek, fennel, carrot, and ginger; cook, stirring occasionally, until leek is soft and beginning to brown, about 10 minutes. Stir in paprika, savory, allspice, and nutmeg. Then mix in 1 cup of the chicken broth.
- Bring to a boil, then cover, reduce heat, and boil gently until carrot slices are tender when pierced, about 10 minutes.
- Transfer leek mixture to a blender or food processor; whirl until smoothly pureed. Return puree to pan and stir in pumpkin and remaining 3 cups broth. Bring to a boil over medium-high heat; reduce heat, cover, and simmer for 10 minutes to blend flavors. Season to taste with salt and white pepper.
- Ladle soup into coffee mugs to serve, then top with steamed milk and dust with fresh-ground nutmeg, if desired.
Nutrition Facts : Calories 95.9 calories, Carbohydrate 11.6 g, Cholesterol 14.9 mg, Fat 4.8 g, Fiber 3.2 g, Protein 2.6 g, SaturatedFat 2.7 g, Sodium 937.5 mg, Sugar 5.1 g
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CANADIAN PUMPKIN AND FENNEL SOUP – ADORE FOODS
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5/5 (5)Category SoupCuisine North AmericaTotal Time 40 mins
- Cut the pumpkin in half, scrape out and discard the seeds. Peel it off and cut it into 1 inch (aprox 2.5 cm) pieces.
- Heat butter in a large saucepan over medium heat. Add chopped onion and sauté for 5 minutes or until softened. Add pumpkin cubes and sliced fennel. Sauté for another 5 minutes. Pour in chicken broth and apple cider. Add also bay leaf and bring to a boil. Cover and simmer for 20 minutes or until squash is tender. Remove and discard bay leaf.
- Purée in batches and return the soup to saucepan. Add salt and pepper. If your soup is too thick, thin with more chicken broth as needed.
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