Fennel leek soup is a comforting and flavorful soup that can be enjoyed as a starter or a main course. It is made with a combination of fennel, leeks, potatoes, and vegetable broth and is often seasoned with salt, pepper, and fresh herbs. The soup can be thickened with cream or cornstarch and served with a variety of toppings, such as croutons, grated Parmesan cheese, or chopped fresh parsley. Fennel leek soup is a healthy and delicious way to enjoy these vegetables and is a great option for a light lunch or晚餐。
Let's cook with our recipes!
ROASTED GARLIC, POTATO, LEEK AND FENNEL SOUP
A hearty pureed soup with lots of flavor. Good with hot rolls or French bread. Try to find a fennel bulb with some fronds (leaves) still attached. Trim these off and save some for garnish.
Provided by Outta Here
Categories Potato
Time 2h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325F while peeling garlic cloves.
- Place garlic cloves in small baking pan; add 1 tablespoons of the olive oil and stir to coat well. Roast for 20 minutes or until golden.
- In large heavy saucepan heat remaining oil over medium heat. Add leeks and fennel; saute until mixture begins to brown slightly, about 10 minutes.
- Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Reduce heat and simmer for 40 minutes or until vegetables are tender.
- Remove bay leaves and discard.
- Puree soup, in batches, in food processor or blender. Return to sauce pan and heat through.
- Season with salt and pepper to taste.
- Divide among 4 bowls and top each with a tablespoon of yogurt.
- Garnish with a bit of chopped fennel leaves, if desired.
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.
POACHED SALMON, LEEK, AND FENNEL SOUP
Sauteed leeks, carrots, fennel,celery, stock, and herbs form the base for thissalmon soup; fresh spinach wilts and thefish gently poaches in the flavorful liquid.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Slice leeks crosswise into 1/4-inch coins. Place in bowl of cold water; move leeks with fingers so sand falls to bottom. Lift leeks from water with fingers or slotted spoon, and drain; set aside.
- Heat oil in a saucepan over medium heat. Add leeks, carrots, fennel, and celery. Cook until softened, about 5 minutes. Add parsley, thyme, stock, salt, pepper, and 5 cups water. Bring to a boil; reduce to a simmer. Cook 30 minutes. Turn off heat; add salmon and spinach. Poach until just cooked through, about 3 minutes. Garnish with fennel fronds; serve.
Nutrition Facts : Calories 177 g, Cholesterol 42 g, Fat 8 g, Fiber 3 g, Protein 17 g, Sodium 202 g
POTATO-LEEK SOUP WITH FENNEL AND WATERCRESS
Make and share this Potato-Leek Soup With Fennel and Watercress recipe from Food.com.
Provided by Marzalicious
Categories Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Warm the oil in a soup pot.
- Add the leeks and saute.
- Add the fennel and potatoes and continue to saute.
- Add the stock and bring to a simmer.
- Cook until all the vegetables are completely softened.
- Add watercress, cooking it until it's wilted but still bright green.
- Use a handheld blender until smooth.
- Add the salt and white pepper.
- Enjoy!
- For Vegetarian use vegetable broth.
VEGAN FENNEL, POTATO, AND LEEK SOUP
Steps:
- Heat olive oil in a large soup pot. Add the onion and saute until until translucent. Add garlic and fennel and saute until fennel is slightly soft. Add potato and saute about two minutes. Add vegetable stock and simmer until potatoes are soft. While simmering, puree pine nuts, fennel fronds, lemon juice, and 1/2 cup of stock. Add more stock if needed for the puree. When the potatoes are soft, puree the soup. Add the pine nut puree and keep puree-ing until you have a smooth consistency. Salt and pepper to taste.
LEEK, POTATO, & FENNEL SOUP
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy-bottomed pot over medium heat.
- Add the sliced leeks, fennel, and garlic along with a generous pinch of salt. Cook without browning - just until the vegetables soften.
- Turn the heat up to medium-high, add the potatoes, and stir.
- Add the stock, and bring it up to a boil.
- Turn down the heat again, and let the soup simmer for about 30 minutes, until the vegetables are all very soft.
- Let the soup cool until no longer steaming, and then blend the soup using a hand or stand blender until it has a smooth, velvety consistency.
- Season generously with salt and pepper, and stir in the heavy cream (if using).
- Cook the bacon in a wide skillet until crisp. Gently reheat the soup, without letting it boil. Ladle the soup into bowls, and crumble bacon and sprinkle over chives, to serve.
- You can also cook the bacon first and then substitute bacon fat for the olive oil when cooking the vegetables
- You can skip the cream if you're watching the calories, or stir in a couple tablespoons of crème fraîche or Greek yogurt.
- This soup can be frozen. If freezing, don't add any cream to it. Defrost, reheat, and then add cream, after which you can readjust the seasoning to your taste.
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
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your soup.
- Don't overcook the vegetables. They should be tender but still have a bit of a bite to them.
- Season the soup to taste. Add salt, pepper, and other spices as needed.
- Garnish the soup with fresh herbs or a drizzle of olive oil before serving. This will add a touch of elegance and flavor.
Conclusion:
Fennel and leek soup is a delicious, healthy, and easy-to-make soup that is perfect for a cold winter day. With its sweet and savory flavor, this soup is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this fennel and leek soup a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #soups-stews #vegetables #dinner-party #summer #vegan #vegetarian #stove-top #dietary #seasonal #greens #spinach #equipment #presentation #served-hot
You'll also love