Another Sunday and another theme-meal. This time we did all things 'Hollywood' and brunch was graced with the debut of a fine soup... Potato, Leek and Fennel Soup that is. Smooth and creamy, with no one flavor too predominant. In short, they all played well together and made a delicious dish.
If you are so inclined, perhaps you might try this recipe out and see if you too agree that this one is a Star among Stars!
- Chez
Ingredients:
- 2 tablespoons (1/4 stick) butter
- 2 cups sliced leeks (white and pale green parts only)
- 2 cups sliced fennel bulb, fronds reserved for garnish
- 4 14 1/2-ounce cans low-salt chicken broth
- 2 pounds red-skinned potatoes, peeled, cut into 1/2-inch pieces (about 4 cups)
- 1 tbs white pepper
- 1 tbs English Mustard
Preperation:
Melt butter in heavy large pot over medium-high heat. Add leeks and fennel and sauté until leeks are translucent, about 7 minutes. Add broth and potatoes and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 25 minutes. Using a stick blender, purée soup to a very smooth texture. Rewarm soup if necessary. Season with salt and pepper and mustard. Ladle soup into bowls; garnish with reserved fennel fronds and serve.
