Leek, Onion & Fennel Soup
Adapted from epicurious.com
There is nothing better on a cold winter's night than a bowl of hot, comforting soup. It almost makes winter bearable. ;)
Fennel is one of my favourite vegetables. If you've never tried it, you really should. Fennel is an excellent source of potassium, vitamin C, and fiber. It has a mild, sweet licorice flavour and it goes really well with leeks & onions. This soup is absolutely fab. Enjoy!
Serves: 8
Ingredients:
3 leeks, white parts only & thoroughly washed, chopped
2 medium red onions, chopped
1 large fennel bulb, cored and chopped
2 large garlic clove, minced
2 tablespoons unsalted butter
1/2 cup dry white wine
4 cups chicken stock or low-sodium broth
1/8 teaspoon freshly grated nutmeg
1 cup heavy cream
1 tablespoon Pernod (or more to taste)
Salt & Pepper to taste
Chopped chives to garnish
Directions:
1. Cook leeks, onions, fennel, and garlic in butter in a large heavy pot over medium heat, covered, stirring occasionally, until softened, about 15 minutes.
2. Add wine and bring to a boil, uncovered, until evaporated, about 2 minutes. Add stock, water, and nutmeg. Reduce heat to low and simmer, uncovered, until vegetables are tender, about 10 minutes.
3. Purée soup in batches in a blender until smooth (use caution when blending hot liquids)then return to the pot.
4. Stir in cream and simmer for another 15 minutes. Season with salt and pepper to taste.
5. Just before serving, add Pernod. Serve garnished with more cream and choppped chives.
Adapted from epicurious.com
There is nothing better on a cold winter's night than a bowl of hot, comforting soup. It almost makes winter bearable. ;)
Fennel is one of my favourite vegetables. If you've never tried it, you really should. Fennel is an excellent source of potassium, vitamin C, and fiber. It has a mild, sweet licorice flavour and it goes really well with leeks & onions. This soup is absolutely fab. Enjoy!
Serves: 8
Ingredients:3 leeks, white parts only & thoroughly washed, chopped
2 medium red onions, chopped
1 large fennel bulb, cored and chopped
2 large garlic clove, minced
2 tablespoons unsalted butter
1/2 cup dry white wine
4 cups chicken stock or low-sodium broth
1/8 teaspoon freshly grated nutmeg
1 cup heavy cream
1 tablespoon Pernod (or more to taste)
Salt & Pepper to taste
Chopped chives to garnish
Directions:
1. Cook leeks, onions, fennel, and garlic in butter in a large heavy pot over medium heat, covered, stirring occasionally, until softened, about 15 minutes.
2. Add wine and bring to a boil, uncovered, until evaporated, about 2 minutes. Add stock, water, and nutmeg. Reduce heat to low and simmer, uncovered, until vegetables are tender, about 10 minutes.
3. Purée soup in batches in a blender until smooth (use caution when blending hot liquids)then return to the pot.
4. Stir in cream and simmer for another 15 minutes. Season with salt and pepper to taste.
5. Just before serving, add Pernod. Serve garnished with more cream and choppped chives.
Posts
9 comments:
Wow - this is perfect for the recent blustery weather we've been having down here in the Midwest.
When you get a chance - I passed an award on to you on my site.
Cheers!
What a beautiful bowl! The soup looks great too! I really should try fennel.
Looks so nice and heartwarming! I've never cooked with fennel before, but I'm thinking that I need to give it a try soon!
Leeks are half of a good soup and the other half? Made with luv!
So perfectly soothing for this torrential rain storm!
Perfect soup for the weather here!
I've never been much of a fennel fan, but I think I've probably just never had it prepared in an appealing way. This soup looks good and comforting!
I always love your soups. Can't wait to try this one.
This sounds really delicious and something new to try. Thank you for sharing this.
Simon
Post a Comment