Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Couldn't get the four year old on board but she is not a potato lover. Serve it warm or cold! Cover, reduce heat, and simmer 25 minutes or until potatoes … Will be making this again! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I thought the fennel flavor a bit overwhelming so I did an even balance of fennel to potatoes and used leeks in place of the spring onions. Next add sautéed fennel, leeks, potatoes, carrots, dill, and s&p to the pot of broth. Potato-Fennel Soup Potato-Fennel Soup. All rights reserved. Onion and Garlic-these two make up the base of the soup … Add comma separated list of ingredients to exclude from recipe. Sign up for the Recipe of the Day Newsletter Privacy Policy, Hot Tub Chicken with Roasted Fennel and Sweet Potato. 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. Made this with the contents of our CSA box this week and I was surprised that I and my husband loved it! In large bowl, toss fennel, potato and … Season with black pepper. Season with salt and pepper to taste. All rights reserved. If you’re hesitant to hop on the fennel … The potato, leek, and fennel can be mashed with a potato masher for a thicker consistency. Add broth and potatoes and bring to boil. Bring to a boil, then reduce the heat to medium, cover and simmer 20 minutes. Allrecipes is part of the Meredith Food Group. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Add potatoes and broth. Lower the heat and simmer uncovered for 1 hour, until all the vegetables are very soft. Puree soup, in batches, in food processor or blender. Add the heavy cream and allow the soup to cool slightly. I think my favorite thing about this soup is it is so versatile. Ina used Yukon Gold instead of red potatoes when taping this episode and garnished the soup with fennel fronds and a drizzle of heavy cream. In a large bowl, toss the potatoes with 1/4 cup olive oil, garlic, salt, and pepper. Saute the onions and fennel with 2 tablespoons olive oil in a large stockpot on medium heat until translucent, 10 to 15 minutes. Didnt have any scallions on hand so substituted yellow onion. Information is not currently available for this nutrient. Fennel and Potato Soup As the fennel cooks in the simmering liquid, it breaks down, thickening the broth. Remove bay leaves and discard. Saute until softened. Fennel gives the potato soup an extra burst of flavor, and it's hearty enough to be a Add the roasted potatoes (including the scrapings from the pan) and the chicken stock. Add broth, potatoes, milk, and thyme. Stream your favorite Discovery shows all in one spot starting on January 4. Add leeks and fennel and sauté until leeks are translucent, about 7 minutes. Spread on a baking sheet and roast for 30 minutes, until cooked through. This recipe has been updated and may differ from what was originally published or broadcast. 215 calories; protein 5.3g; carbohydrates 34.9g; fat 7.2g; cholesterol 7.6mg; sodium 579.7mg. 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. Add chopped fennel bulb, potatoes, and leek, and cook 3 minutes. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Congrats! Sweet spicy delicious.

Cut the bulbs in half lengthwise and slice them crosswise, making approximately 4 cups of sliced fennel. Even my seven year old enjoyed a bowl... Great way to warm up and use some of the more esoteric things from our produce deliveries. Ingredients. Add the sliced leeks, fennel, and garlic along with a generous pinch of salt. Add water, salt, and broth, and bring to a boil. Reduce heat and simmer for 40 minutes or until vegetables are tender. Yum! Add potatoes, bay leaves, broth, and a generous pinch of sea salt. 2 heads fennel (each about 3 1/2 in. I wasn’t sure about the creamy factor but my soup loving daughter, Phoebe, had two bowls so even without the heavy cream, it’s still … Butter a 10 x 15 x 2-inch (10 cup) baking dish. Cook without browning — just until the vegetables soften. ADD YOUR REVIEW. You saved Fennel and Potato Soup to your. Quarter the fennel and discard the tough outer leaves and the hard core from each piece. Saute the onions and fennel with 2 tablespoons olive oil in a large stockpot on medium heat until translucent, 10 to 15 minutes. Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Amount is based on available nutrient data. Aromatic soup ideal for chilly spring days. Gently mash vegetables with a potato masher or the back of a wooden spoon until soup is thick and chunky. No gift befits the food-obsessed people in your life like a cookbook. Nutrient information is not available for all ingredients. It tastes good either way. Add comma separated list of ingredients to include in recipe. Percent Daily Values are based on a 2,000 calorie diet. Heat the oil in a heavy-bottomed pot over medium heat. Add the roasted potatoes (including scrapings from the pan) and the stock. 4 pounds red potatoes, unpeeled and quartered, 1/4 cup plus 2 tablespoons good olive oil, 4 cups chopped fennel bulb (about 2 pounds). 3 bulbs fennel - trimmed, quartered, and cored. Slice the … Add the stock and bring to the boil. The fennel adds so much extra yumminess here and takes what would normally be just a regular ol’ baked potato soup and brings so much new life to it. In the now empty IP, add the leek, fennel, onion, garlic and oil in a dutch oven over medium heat. Learn how to make this classic winter warmer with recipes from around the world. Potato and fennel soup This potato and fennel soup is extremely creamy. Press SAUTE and cook the bacon until crisp. © 2020 Discovery or its subsidiaries and affiliates. Pour remaining stock into the pot; add potato. In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, … Cover and bring to a boil. I was looking for something to do with the fennel from the CSA and found this recipe. The fennel taste comes through gently and isn’t at all overpowering. Add broth, bring to a boil, and season with salt and pepper. We really enjoy the fresh fennel in this soup but you can always make it without if you’re unable to find it. Or, if using a blender or food processer, work in small batches for the right consistency. Cook gently for about 5 to … Reduce heat and simmer until potato is … Add sliced fennel, spring onions, and 1 cup of the stock. Info. Let rest 5 minutes to allow flavors to develop before serving. Provided courtesy of Ina Garten. PLUS with a simple addition it … Yield Makes 8 cups; 5 or 6 main-dish servings March 1999 RECIPE BY Sunset. Preparation Melt butter in heavy large pot over medium-high heat. Roll Savory Thyme Dough between parchment to 13-inch circle. Your daily values may be higher or lower depending on your calorie needs. Bring to boiling; reduce heat. Bring to a boil, then turn down … "The Barefoot Contessa Cookbook" by Ina Garten © Clarkson Potter 1999. Make Rustic Potato and Fennel Galette: Heat oven to 400°F. Slice the fennel into medium-size pieces. Add the new potatoes and fennel and sauté for 2-3 minutes. Potato-Fennel Gratin (updated) from Barefoot Contessa. Place the veggies on a baking sheet, add a little oil and toss, sprinkle with salt and … 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. The perfect soup to mop up with some crusty bread. Heat butter and olive oil together in a pot over medium-low heat. Add sliced fennel, spring onions, … Lower the heat and simmer uncovered for 1 hour, until all of the vegetables are very soft. We don't usually like fennel very much, but this was good! Taste for salt and pepper. Cover and bring to a boil. You can prepare this dish as a hot soup, but it is just as delicious served cold. Delish! Fennel and Carrots-fresh fennel and carrots add texture and flavor.

Preheat the oven to 350 degrees. I blended it so it was nice and creamy. This leek, potato and fennel soup is dairy-free and vegan. This paleo/ AIP sweet potato soup combines the creaminess of sweet potatoes with the crunch and flavor of fennel. Remove from pot, crumble and set aside. 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. Turn the heat up to medium-high, add the potatoes, and stir. It’s a quick and easy comfort soup thats fancy enough for guests and simple enough for any day of the week. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Heat butter and olive oil together in a pot over medium-low heat. Healing Moroccan Soup Ingredients. 0 Reviews. The soup is high in fiber, iron, folate, B Vitamins and Vitamin A, C and K. Enjoy the rest of winter with Potato, Leek, and Fennel Soup. Let simmer for about 4 minutes. If you can make this ahead of time the flavors really benefit from refrigeration. Melt butter in a Dutch oven over medium-high heat. Reheat and serve hot. Cover and simmer gently for 15 minutes until fennel is soft and translucent. I used red potatoes and left the skin on it makes an interesting texture. Thank you for the recipe. 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. Meanwhile, put clarified butter in a sauté pan over medium heat, add diced fennel bulb and diced white part of the leeks. Put the olive oil and butter in a medium… Add fennel, yellow onion, and garlic; cook for 5 to 6 minutes or until fennel and onion are tender, stirring occasionally. Add leeks and fennel; saute until mixture begins to brown slightly, about 10 minutes. If soup is too thick, stir in water by tablespoons to your desired consistency. 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