Monday, January 7, 2008

Soup Season!

I bought some fennel this weekend to make one of my favorite soup recipes. Maybe tonight (though today is an unseasonably warm 61 degrees and gloomy as all get-out!). Just have to get the leeks, but might substitute with onion, because I know I have those.

Fine Fennel/Potato Soup

About 3-4 Yukon Gold Potatoes
3 fennel bulbs
2-3 leeks

Wash all veggies and cut into small pieces. Put in stock pot. Add:

3 cans (6 cups) chicken stock
Fresh chopped rosemary and thyme
Dried basil and oregano
Salt/Pepper to taste

I add a dash of nutmeg and cinnamon. Your call on that one!

Bring to boil and simmer for about 30-40 minutes till veggies are soft. In batches, put veggies in blender or food processor, adding cooking broth. Combine processed soup, adding more liquid if desired, return to heat. Serve with fennel fronds on top.


Artsy Etc. said...

I love fennel and leeks. I bet they'd be a great combination. I'll have to try this! Yum.

Beth said...

I have never had that before but I love fennel and leeks so I might have to get it a try.
We are warm here but expecting strong storms this afternoon. Now I have a basement to hide in when Tornadoe warnings pop up.
Hope you have a great Tuesday!

Rosa said...

Hope you have some soup left making you feel better. xo

Popular Posts