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Ingredientes
- Recipe for
- 3 large leeks
- 1 fresh fennel
- 2 medium potatoes
- 2 garlic cloves
- fresh chives (enough to make 1/4 cup, chopped)
- 6 cups chicken stock
- 1/4 cup heavy cream
- 2 tbs butter
- 3/4 tsp salt
Direcciones
- Preparation-
- Leeks - Cut the leeks at the point where the leaves turn dark green & discard the leaves. Slice the leeks in half, cut & discard root tip and roughly chop.
- Potatoes - Peel and dice
- Fennel bulb - Separate bulb from leaves. Discard all but 4-5 sprigs of fennel fronds. Halve the bulb and slice.
- Garlic - Peel and slice
- Chives - Chop with kitchen shears to make 1/4 cup
- Fennel fronds - Chop to make 1/2 tbs
- Cooking method -
- On medium heat, in a heavy bottomed saute pan, melt butter. As soon as it melts, add the leeks, fennel & garlic. Saute for 2-3 minutes till the leeks soften.
- Add the potatoes and saute for approx 5 minutes till the leeks begin to slightly brown.
- Add the chicken stock.
- Bring to a simmer - this may take as long as 10-15 minutes. Cover with a lid keeping the heat on medium all this while. Simmer for 30 minutes. Take off heat.
- Spoon the solids into a blender with a glass jar.
- Sieve the solids the bottom of the pan into the blender making sure you have all of the leeks etc and set the stock aside. Blend for 4-5 seconds until a thick smooth puree is formed.
- Return back to the pan on medium heat and add the stock. Stir till well blended. Add the chopped chives, chopped fennel fronds, salt & cream. Stir till well blended. Do not bring to boil, just heat the soup.
- Taste & adjust salt.
- Enjoy!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1995g | |
| Calories 720 | |
| Calories from Fat 319 | 44% |
| Total Fat 36.24g | 45% |
| Saturated Fat 22.03g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 4272mg | 178% |
| Potassium 3274mg | 94% |
| Total Carbs 78.16g | 21% |
| Dietary Fiber 18.6g | 62% |
| Sugars 3.16g | 2% |
| Protein 24.26g | 39% |
