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Favorite Summer Soup: Leek, Fennel, Onion and Potato Recipe

Favorite Summer Soup: Leek, Fennel, Onion and Potato Recipe

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Favorite Summer Soup: Leek, Fennel, Onion and Potato

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Ingredients:

Serving

2 leeks, chopped (cleaned well but just soaking in some water and letting the dirt or sediment settle to the bottom , 1)
3 large sweet onions, cut in half and thin sliced (4 cups approximately )
1/4 lb fennel bulb, and part of the stem the tender part close to the bulb (1/2 to 3/4 cup)
3 potatoes, peeled and diced fine (2 cups)
3 tsp garlic, minced
4 cups chicken stock or 4 cups broth
1/2 cup sherry wine
3/4 cup heavy cream
1/4-1/2 cup instant potato flakes
1 tbsp kosher salt
1 tsp ground black pepper
1 dash grated nutmeg
1/4 cup fresh parsley, chopped fine
1 tsp fresh thyme
1 tsp fresh rosemary, chopped fine
3 tbsp butter
1 tbsp olive oil
8 cremini mushrooms, cut in half
1/8 cup balsamic vinegar
1 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp ground black pepper

Directions:

Vegetables - To a large pot, add the olive oil and butter and bring to medium heat. Add the garlic, then the leeks and fennel, onion slowly cook on medium heat until lightly golden brown, but not dark brown. Just a slow caramelizing works best for this.
Potatoes - Add the potatoes and mix just to combine the flavors. Add the herbs and seasoning, (rosemary, thyme, parsley - reserving some for a garnish, salt and pepper and nutmeg). Cook 5 minutes.
Sauce - Add the sherry, to deglaze the pan slightly, then the chicken broth and mix well. Cook 30 minutes on a low simmer until the potatoes fall apart.
My trick - Instant potato flakes. Rather than corn starch in soups to thicken - I love potato flakes. Just add them in, nothing more. A instant light thickening with some taste. I like to add 1/4-1/2 cup. Just add to the broth and it will slightly thicken without a fake corn starch or flour taste.
Finish - Add the heavy cream to finish it off. Just heat and season with any salt and pepper to taste.
If you want and I love these - balsamic mushrooms, just toss in a baggie, the mushrooms, balsamic vinegar, olive oil, salt and pepper. Add to a cookie sheet topped with foil and roast at 450 for 10-12 minutes until golden brown. Just slice and then top the soup.
Well worth making it. A bowl of this, a salad, a fresh tomato panini anything. So good and comforting.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	143.18 Kcal (599 kJ)
Calories from fat	40.71 Kcal
		% Daily Value*
Total Fat	4.52g	7%
Cholesterol	10.6mg	4%
Sodium	275.76mg	11%
Potassium	238.42mg	5%
Total Carbs	14.6g	5%
Sugars	4.11g	16%
Dietary Fiber	1.53g	6%
Protein	2.89g	6%
Vitamin C	5.9mg	10%
Vitamin A	0.1mg	4%
Iron	0.5mg	3%
Calcium	33.5mg	3%

Amount Per 100 g
Calories	113.76 Kcal (476 kJ)
Calories from fat	32.35 Kcal
		% Daily Value*
Total Fat	3.59g	7%
Cholesterol	8.42mg	4%
Sodium	219.11mg	11%
Potassium	189.44mg	5%
Total Carbs	11.6g	5%
Sugars	3.26g	16%
Dietary Fiber	1.22g	6%
Protein	2.3g	6%
Vitamin C	4.7mg	10%
Vitamin A	0.1mg	4%
Iron	0.4mg	3%
Calcium	26.6mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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