Good morning here me will give you a recipe leek, fennel and potato soup which is appetizing The way preparing it is very not too difficult. You just need to be careful to get results from leek, fennel and potato soup which has aroma and taste that can evoke our tastes.

So that the result of leek, fennel and potato soup, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare leek, fennel and potato soup delicious as long as you know the tricks and how to make this dish can become serving very special.

Ingredients and seasonings used in prepare

1. Take 2 tbsp butter
2. Prepare 3 cups chopped leeks
3. Prepare 2 cups chopped fennel
4. Take 1 L chicken broth
5. Prepare 2 Yukon gold potatoes
6. Prepare Fennel fronds and tarragon for garnishing

Add potato, water, salt, fennel seeds, pepper, and broth, and bring to a boil. Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl. Instructions Heat a pan with butter.

Step by step to make Leek, fennel and potato soup:

1. In a large pot, melt 2 tbsp butter over medium heat. Sauté 3 cups of chopped leeks and 2 cups of chopped fennel.
2. When these turn translucent, add 1 L of water and a chicken bouillon cube. Bring to a boil.
3. Add 2 diced Yukon Gold potatoes. Simmer until potatoes become very tender.
4. Add salt to taste and fennel fronds and tarragon to garnish. Here’s a photo of the puréed version.
5. Done and ready to serve!

Add the onions, leeks and fennel. Crumble the vegetable stock cube into the vegetables and cook until soft. Simmer until the potatoes are cooked well. Add stock and bring to boil. Using an immersion blender, puree the soup.

relatives or to be inspiration for do culinary business. Congratulations enjoy