Monday, August 3, 2015

Potato, Fennel and Leek Soup

From the kitchen of One Perfect Bite...I suspect you already have several recipes for potato soup in your files. I going to ask you to consider one more. Tonight's feature is based on a recipe that was develop for the Mayo Clinic, and it differs from standard versions that are made with butter and cream. I'm comfortable posting this type of soup during the summer months because it can be served warm or cold and it is a wonderful extender for sandwich suppers. I've made a few changes to their recipe, one of which gives the soup a nutrition boost. Many years ago I had a fussy eater who was sickly and underweight. In an attempt to put some weight on her, I jumped through hoops making sure the dishes she would eat were packed with protein and carbohydrates. One of my tricks was the addition of powdered milk to any dish where its presence could be disguised. Soups, obviously, were a perfect starting place, and because old habits die hard, I'm using it in tonight's recipe. I think you'll find this soup to be more flavorful than most potato soups you have made. Leeks and fennel are prominently featured in the ingredient list below. They are inexpensive at this time of year and the use of fennel in both fresh and dry form boosts the flavor of the finished soup. This is an easy recipe to follow and the soup can be on the table in about 30 minutes if you have good knife skills or a food processor to do the chopping. I do hope you'll give this soup a try. Here is how it's made.

Potato, Fennel and Leek Soup...from the kitchen of One Perfect Bite inspired by the Mayo Clinic

1 teaspoon olive oil
2 cups chopped fennel
2 cups chopped leek,white and tender green
1-1/2 pounds russet potatoes, peeled and sliced
6 cups reduced-sodium chicken or vegetable broth
1/2 cup powdered milk granules
2 teaspoons lemon juice
3 teaspoons toasted fennel seeds, divided use
3 smashed cloves of garlic
Optional: 1 cup fat-free milk or additional chicken broth

1) In a large soup pot, heat olive oil over medium heat. Add fennel and onion. Saute until vegetables are soft, about 5 minutes. Stir in potatoes, chicken broth, powdered milk, 2 teaspoons fennel seeds, garlic and lemon juice. Cover, reduce heat and simmer until potatoes are tender, about 15 minutes.
2) Using an immersion blender, puree soup. Thin soup with milk or additional chicken broth if too thick. heat through. Ladle into individual bowls and garnish with reserved fennel seeds. Serve immediately. Yield: 6 servings.

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From the Kitchen said...

This sounds like a winning combination--one that we'd enjoy now and freeze for when the weather turns on us!!


Big Dude said...

This looks terrific Mary.

plasterer bristol said...

This sounds really delicious and something new to try. Thank you for sharing this.


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