POTATO-FENNEL SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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. Bring to a boil, then reduce the heat to medium, cover and simmer 20 minutes.
- Meanwhile, halve the remaining leeks lengthwise, then thinly slice and rinse. Put the carrots and half each of the sliced leeks and diced fennel on a foil-lined baking sheet. Season with salt and pepper, coat with cooking spray and toss. Roast until golden, about 25 minutes.
- Meanwhile, melt the butter in a Dutch oven or pot over medium-high heat. Add the remaining leeks and fennel and cook, stirring, until soft, about 4 minutes. Add the potatoes and 2 cups of the prepared broth. Cover and cook until tender, 15 minutes. Add 4 more cups broth and the milk; bring to a boil. Working in batches, transfer to a blender and puree; season with salt and pepper.
- Ladle the soup into bowls; top with the roasted vegetables and chopped herbs. Spread the ricotta on the toasted bread and season with pepper; serve with the soup.
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Hammond Ofori
[email protected]This soup is a keeper! I'll definitely be making it again and again.
Marielly
[email protected]I made this soup for my family and they all loved it. Even my picky kids ate it up!
Juliet folivi
[email protected]This soup is so hearty and filling. It's perfect for a cold winter day.
Sandip Yogi
[email protected]This is the best potato soup I've ever had! The fennel adds a really nice touch.
drizzy madman
[email protected]I'm not a big fan of fennel, but I really enjoyed this soup. The fennel flavor was subtle and not overpowering.
Zacherus Carroll
[email protected]This soup is so flavorful and comforting. I love the combination of fennel and potato.
Mumzamil Khan
[email protected]I made this soup in my slow cooker and it turned out perfectly. It's a great hands-off meal.
Jude lfeanyi
[email protected]This soup is a great way to use up leftover potatoes and fennel.
henry cota
[email protected]I followed the recipe exactly and the soup turned out great. I especially liked the addition of the fennel seeds.
tusiime james
[email protected]★★★★★
Danish Maher
[email protected]This soup is so easy to make, and it's so flavorful. I'll definitely be making it again.
Bubu Bär
[email protected]I made this soup for a party and it was a huge hit! Everyone loved it.
MD SAHADOT ISLAM
[email protected]This is the perfect soup for a cold winter day. It's hearty and filling, and the flavors are so warm and comforting.
Tyson Adams
[email protected]I'm not usually a fan of fennel, but I loved it in this soup. It added a nice subtle sweetness.
Deb Sanchez
[email protected]This soup was absolutely delicious! The fennel and potato flavors complemented each other perfectly, and the creamy texture was so comforting.