Reduce the heat and simmer for 8-10 minutes, or until the vegetables are tender. I also decided to experiment with another ingredient: I often make quesadillas for my kids using shredded cheddar and a few strands always slip out of the tortilla and burn in the pan. Instructions Melt the butter in a large soup potover medidium heat. Chill fennel tops for up to 2 days and store fennel seeds at room temperature for up to 2 days. When soup has thickened to your liking, remove pot from heat. Add the stock and bring to the boil. ! Meanwhile, bring cream, fennel seeds, and tarragon to boil in heavy small saucepan. Used 3/4 c half and half and 1/4 c cream -- plenty creamy enough. to strain the soup for I had bit of unpureed fennel in the soup...ick. INSTRUCTIONS Preheat oven to 425 degrees F. Roast: Using a large rimmed baking sheets lined with parchment paper or silpat, place potatoes, fennel & onion.. Add a light drizzle of and toss vegetables until evenly coated, spread evenly on the sheet. Add fennel bulbs, onions, and potatoes; sprinkle … Cool slightly. Add the onion and chopped fennel bulb, cover and cook over low heat until the vegetables are tender, about 20 minutes. 1/2 teaspoon coarse salt. 2 teaspoons olive oil. So I burnt about a 1/4 cup of cheese flakes in the pan where the bacon cooked and used them as a garnish to the soup. (Can be made 1 day ahead. am soup-crazy). I came out with a soup that was almost identical to the one at Camille's. I believe we used 5 potatoes and 2 fennels (8 stocks..). than any other soup that I serve (and I cream for a few minutes didn't fully Merely adding salt wouldn't have done the trick, it lacked depth of flavor. Wonderful, decadent soup. At the end, I added in about 1/8-1/4 cup of each cheese (fontina, feta, parm) until it tasted right... Rich, creamy, cheesy, delish! Season to taste with salt and pepper and more lemon juice, if desired. Remove the rosemary sprigs. Preheat the oven to 450 degrees F. Make the broth: Cut off the dark green tops of the leeks and put in a large pot along with the fennel stems and fronds; add 8 cups water. We really liked it -- will make again. Heat 1 tbsp olive oil in a large saucepan with a lid. Here is everything you need: Fennel – The fennel adds a touch of sweetness with notes of anise/licorice and works well with the potatoes. Try this variation... you'll love it! In a large soup pot, heat the olive oil over medium heat. Purie soup in a blender or food processor to a smooth consistency, or use an immersion blender. I found 1 large fennel bulb yielded 3 cups. Yield: serves 6-8. 1 large russet potato, peeled and cut into 1/2-inch cubes. I wouldn't change a thing. I have heard evaporated skim milk can be used as an everyday substitution. I used Land of Lakes non fat half and half instead of cream. Very good. Once the fennel and onions were caramelized, I added some garlic, vegetable stock, diced potatoes, and plenty of salt and pepper.When the potatoes were cooked, I blended the soup using an immersion blender (one of the most handy, awesome kitchen tools you can have!). Transfer the pureed soup back the pan and stir in the milk and the remaining 2 cups broth depending on how thick you want the soup to be. My market sells, in the bulk spice department, ground fennel seeds. Working in batches, transfer to a blender and puree; season with salt and pepper. Return to pot and swirl in 1/3 cup potato lakes. I added more potatoes to the mixture so the fennel/potato ratio was different then in the recipe, but the flavor was still great. I use only one onion I followed most of the recipe, but since I don't eat much meat, I substituted the meat broth for veggie broth, and soymilk for the creme fraiche. Return soup to same pot. I did add a bit of extra lemon (1 to 2 tsp) to see if that would help, but it still lacked. I also only pureed about half of the soup since I like it a bit chunky. Very good to use the hand held blender -- much simpler. This rich, smooth soup highlights and balances the gentle flavors of fennel and leek with spices and a bracing addition of Pernod. Chill until cold, then cover and keep chilled. I served this to my mom and not-a-soup-fan dad. Rewarm over medium heat, stirring occasionally.). Spread the ricotta on the toasted bread and season with pepper; serve with the soup. Add chopped fennel fronds. Place fennel tops and toasted fennel seeds in separate resealable plastic bags. yummm. 1 chopped fennel bulb, save the fronds for garnish 2 large granny smith apples, peeled and chopped 1/2 cup cream salt and pepper to taste. Instructions Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the leeks, fennel, garlic and a generous pinch of salt. Reduce heat, cover, and simmer until vegetables are very tender, about 30 minutes. I agree with my neighbor on Queen Anne Hill, the soup is excellent. permanently! As others have said of this one: easy, delicious, and attractive! Garnish with reserved fennel fronds and serve. This was also delicious. Not one to waste food, I've often eaten those crisp cheese flakes after they cool and, guess what - they're really good! Add 4 cups broth and 2 teaspoons lemon juice; bring to boil. Roasted-Potato Fennel Soup Recipe | Ina Garten | Food Network This was a big hit for a recent dinner party and my husband keeps begging me to make it again. Lovely and easy. flavorful as I had hoped. or until crisp-tender. Saute until the vegetables are soft, about 5 minutes. This paleo/ AIP sweet potato soup combines the creaminess of sweet potatoes with the crunch and flavor of fennel. i added about 1/3 a head of broccoli and skipped the cream as I usually do when making potato-based "cream" of veggie soups for myself (cream is great as a treat for guests but not really necessary for everyday). Heat oil in heavy large pot over medium-high heat. Overall, it did have a nice texture, but it was on the bland to me. Great and easy for a rainy day -- I would serve it as part of a multi-course meal for guests. It was a hit! Both enjoyed it and acutally everyone was able to help and make the chopping go by very quickly. In large covered saucepan simmer potatoes in chicken broth and wine until tender, about 15 to 20 minutes. I had some left over fennel bulbs from Thanksgiving, and this was a great way to use it. Add your chopped onion and fennel, stir well, then reduce the heat to low, cover with a lid and cook for 15 minutes or until soft. The balance of flavors in this soup is perfect! 1 cup fat-free half-and-half or evaporated fat-free milk. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Serve garnished with crisped bacon and fennel frond. 1 large bulb fennel, diced (stems and fronds reserved), 2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces, 1/4 cup chopped fresh parsley and/or dill, Sign up for the Recipe of the Day Newsletter Privacy Policy. Add the fennel, leek and garlic mixture to the pot, and stir to combine all the ingredients. Cream and sharp Cheddar are added to pureed potatoes and the soup is seasoned with dill and cayenne for a creamy, thick meal. Reduce heat and simmer 5 minutes. Season with salt and pepper, coat with cooking spray and toss. I took a cue from another reader and added some shredded assaggi cheese at time of serving. It's a quick and easy comfort soup thats fancy enough for guests and simple enough for any day of the week. Use a mortar and pestle to crush the fennel seeds, or simply place them in a plastic bag and pound them with a rolling pin. All of those went into the soup during the "warming up" period after I integrated and simmered the cream. Melt butter in a saucepan over medium heat and cook onion until soft and translucent. I just made this for a dinner party and many friends asked for the recipe. Working in batches, puree soup in blender until smooth. Melt butter in large saucepan or Dutch oven on medium heat. Absolutely the best soup I have eaten. It is a delightful addition to a formal gathering and gives one the opportunity to use great Grandma's soup tureen. Turned out awesome. Excellent recipe. Whisk in … Add chicken stock, bring to a boil, and season with salt and pepper. © 2020 Discovery or its subsidiaries and affiliates. Ingredients You’ll Need Potatoes, fennel and onion are roasted to perfection and pureed with almond milk until thick and creamy smooth for a sensational soup that’s worth repeating! SO JUST BEFORE SERVING I ADDED 1 TBSP OF WAGNER ANISE EXTRACT. PLUS with a simple addition it can easily be a meal in one your family will love! Ladle soup into 8 bowls. roasted garlic and/or bacon and/or In a large pot, heat the stock, add the rosemary sprigs, thyme and nutmeg and bring to the boil. I have some left over and will add some more chicken stock and a stalk of chopped celery for a little crunch. The presentation was nice, with a dollop of sour cream and a fennel frond, but there was no texture. Add the potatoe, onion, fennel bulb and garlic. Made this soup last night and it is delicious! I prepared this dish for a dinner party, everybody loved it. Add the potatoes and 2 cups of the prepared broth. Transfer the soup to a heavy-duty blender. Ladle the soup into bowls; top with the roasted vegetables and chopped herbs. Add the remaining leeks and fennel and cook, stirring, until soft, about 4 minutes. I also crisped 4 chopped strips of bacon and reserved them along with about a cup of roasted root veggies (carrots and parsnip) and roasted a few diced potatoes to make for "croutons". I cut the fennel into slices, then caramelized them, cooking on a med-low heat for about 40 min until they were dark brown then proceed with this recipe. Ingredients. I make it, I'll mix in a little Fresh fennel bulbs and crushed fennel seeds add subtle anise flavor. The fennel taste is perfectly balanced in this soup, not overpowering. Highly recommended. I get more compliments on this recipe Add the new potatoes and fennel and sauté for 2-3 minutes. I added the potato mixture after pureeing the rest of the ingredients. Sauté until slightly softened, about 8 minutes. Cool slightly. I FOLLOW THE RECIPE BUT THE END RESULT WAS TOO BLAND FOR MY TASTE. 3/4 teaspoon ground cumin. Puree for 2-3 minutes or until the soup is completely smooth. Normally I like a nice thick soup, but to my mind this came out rather like baby food or overly thin mashed potatoes. I LOVED IT! brightens the soup. Meanwhile, melt the butter in a Dutch oven or pot over medium-high heat. Add fennel bulbs, onions, and potatoes; sprinkle with salt and pepper. Add a little more if you want a thicker soup. lemon is the key ingredient, it really Will definitely make again. Remove the bay leaves and discard. Meanwhile, halve the remaining leeks lengthwise, then thinly slice and rinse. (For company, I would go with the full fat whipping cream!)~Thanks!! Add the fennel and onion. Stir in the potatoes, chicken broth, milk and lemon juice. Powered by the Publisher Platform (P3). Another great recipe from Betty Rosbottom. Put the carrots and half each of the sliced leeks and diced fennel on a foil-lined baking sheet. Heat oil in heavy large pot over medium-high heat. soup sit overnight did the trick. Even so, it was not quite as 2 tablespoons grapefruit juice. Add next 4 ingredients; bring just to boil, stirring constantly. right after I made it. release the flavors of the fennel This is a nice start but agree it needs tweaking. … Add 4 more cups broth and the milk; bring to a boil. Now throw in potatoes, apple and pour 4 cups of water or vegetable stock. It was delicious. Of my cookbook collection of over 200 books, hers is one of my 20 favorites, so I knew the recipes in this Bon Appetit article were winners. We made this soup for Thanksgiving exactly as prescribed. Put the carrots and half … I should have used a chinois (?) It has been a terrific hit with everyone who has tried it at my home. Easy to make and Next time Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Other than nonfat half and half does anyone have a suggestion they have successfully used in place of the whipping cream? Roast until golden, about 25 minutes. Bring to a boil, then reduce the heat to medium, cover and simmer 20 minutes. MY GUEST LOVED IT! All rights reserved. sherry or beer. Sauté onion and fennel for 5-7 minutes until soft. Cover and cook until tender, 15 minutes. I also used the recipe as a base for a main-course soup: I cooked thinly sliced Yukon golds separately to provide something to chew on, adding 1/2 pound of browned ground turkey. The presentation was beautiful, the flavors were well matched and complimentary to the salad course and main course. Add garlic and stir until fragrant. Cream of Fennel Soup. I added celery and carrot and it was delicious. Season the soup with salt and pepper. This soup was good but not fantastic Simmer until flavors blend, thinning with more broth if desired, about 5 minutes. To serve, … Add the chicken stock and simmer 10 minutes longer. delicious, this will be on my "menu" Simmer over a low heat for about 15 minutes. Great recipe, I roasted a bunch of root veggies...fennel, parsnip, carrot, potato with garlic s&p, and olive oil..then followed the recipe from there adding broth...I also added some grilled sausage before serving...awesome winter meal with crusty bread and a nice glass of pinot noir. I could have thinned it out with more stock, but the delicate anise flavor I expected did not materialize. Without the tarragon it would have failed completely. … anyway the fennel flavour (i did use the seeds) was subtle and delicious, the broccoli/fennel combo worked, also it is a pretty celery-green colour. Made significant changes as I used this as a base for a three cheese fennel soup I had at Camille's in Victoria, BC. 2. To save on clean up, I used a hand blender instead of a food processor or a blender. Cook for about 5 to 8 minutes, or until … To bring out a more full fennel flavor, I toasted my fennel seeds (and doubled the amount suggested) and then after softening the vegetables, I deglazed (not much to scrape but spirit was there- pun intended) the pot with Pernod, a licorice flavored, liquor. Meanwhile, halve the remaining leeks lengthwise, then thinly slice and rinse. Made with the Asiago cheese vaiation (about 1/2 cup or so). Meanwhile, in large skillet over medium heat, sauté celery, fennel slices, and onion in … You can also use a regular blender, or just mash the veggies with a potato masher (this will make it more lumpy, but still … Remove from heat; cover and let stand 20 minutes so that flavors blend. 4 cups reduced-sodium chicken broth. 6 cups coarsely chopped cored fresh fennel bulbs (from about 4 large), fronds reserved, 8 ounces white-skinned potatoes, peeled, diced, 4 cups (or more) canned low-salt chicken broth. Puree the soup with an immersion blender in the pot {or in batches with a regular blender.} 1 fennel bulb, trimmed, diced 1 rib celery, diced 1 clove garlic, diced 2 tablespoons flour 3 cups chicken broth 3/4 cup diced country ham 2 medium potatoes, diced, about 2 cups 1 cup fresh chopped spinach or escarole 1/2 teaspoon dried leaf thyme 1/2 teaspoon salt, or to taste 1/4 teaspoon fresh ground black pepper 1 cup heavy cream If you think you might not like the anise flavor of fennel, try this, you'll be pleasantly surprised. seed and tarragon but letting the Reduce heat and simmer until and replace the other with leek. WILL MAKE IT AGAIN IT'S A VERY ORIGINAL SOUP. The soup can be made a day ahead and rewarmed before serving. Stir in cream mixture. Also, I reduced the amount considerably. The Add yellow onions and celery; cook and stir 5 min. Wonderful recipe! Simmering the Made this for a winter supper -- toasted the fennel seeds (and used slightly more than called for as other reviewers noted). I can't review because I didn't really follow the recipe.

cream of potato soup with fennel

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