"Hunger is the best sauce in the world."--Cervantes

Potato Fennel Soup Recipe

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This recipe for Potato Fennel Soup, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nan Drake
Added: Tuesday, February 8, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoon butter
2 heads fennel (fronds removed and finely chopped)
3 large leeks - white part only - chopped
1 lb Yukon gold potatoes cut into 1 " chunks
2 carrots grated
1 bay leaf
4 thyme sprigs
4 parsley branches
6 cups chicken or vegetable broth
Salt and freshly ground pepper
1/2 cup cream or half & half

Directions:
Directions:
In a large, heavy soup pot, melt the butter over medium-high heat and cook the fennel and leeks for several minutes, then add the potatoes, carrots, bay, thyme and parsley. Season with salt and pepper, lower the heat to medium, cover and cook the vegetables, turning occasionally until they release their juices. Remove the cover and continue cooking until they've lightly browned in places, about 10 minutes. Add the broth and a little more salt and pepper to taste. Increase the heat and bring to a boil. Then lover the heat and simmer, partially covered, until the potatoes are soft, about 30 minutes. Press the potatoes against the side of the pan to break them up and give the soup body. Add the cream or half & half and taste to adjust the seasoning. Serve garnished with some chopped parsley or fennel fronds.

Number Of Servings:
Number Of Servings:
4 entree
Personal Notes:
Personal Notes:
Delicious, creamy and subtle.

 

 

 

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