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Leek, fennel and potato soup
Introduce
Chef :
Sheena L.Leek, fennel and potato soup
The soup recipe involves making a purée out of the boiled veggies, but I was in a rush so we ended up with this rustic version. A super simple and hearty meal for a cold winter’s day.
Cooking instructions
* Step 1
In a large pot, melt 2 tbsp butter over medium heat. Sauté 3 cups of chopped leeks and 2 cups of chopped fennel.
* Step 2
When these turn translucent, add 1 L of water and a chicken bouillon cube. Bring to a boil.
* Step 3
Add 2 diced Yukon Gold potatoes. Simmer until potatoes become very tender.
* Step 4
Add salt to taste and fennel fronds and tarragon to garnish. Here’s a photo of the puréed version.
Note: if there is a photo you can click to enlarge it
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