Fennel, Leek, and Potato Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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This warm take on vichyssoise makes a fine vegetarian appetizer. Ingredients:
1 tablespoon butter |
2 cups chopped fennel bulb (about 2 small bulbs) |
2 cups thinly sliced leek (about 2 large) |
1 3/4 cups (1-inch) cubed peeled baking potato |
1 1/4 cups water |
1/2 teaspoon salt |
1/4 teaspoon fennel seeds |
1/8 teaspoon black pepper |
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth |
fennel fronds (optional) |
Directions:
1. Melt the butter in a Dutch oven over medium-high heat. Add fennel bulb and leek; sauté 4 minutes. Add potato, water, salt, fennel seeds, pepper, and broth, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining soup. Return pureed soup to pan; simmer 5 minutes or until slightly thick. Garnish with fennel fronds, if desired.
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