A creamy fennel, potato, and leek soup.
An easy and quick soup, but sophisticated, thanks to the sweet and mild flavour of the fennel.
1 | leeks, thinly sliced crosswise | 300 g | |
2 | fennels, coarsely sliced | 700 g | |
1 1/2 | potatoes, peeled and cut into large pieces | 300 g | |
4 tsp | canola oil | 20 mL | |
4 tsp | butter, unsalted | 18 g | |
2 3/4 cups | chicken broth | 700 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
4 tsp | sour cream [optional] | 20 mL |
A blender or food processor will be very useful to purée the soup.
This soup keeps up to 7 days in the refrigerator or up to 3 months in the freezer.
per 1 serving (320 g)
Amount % Daily Value |
Calories 160 |
Fat 6 g 10 % |
Saturated
2 g
11 % |
Cholesterol 10 mg |
Sodium 490 mg 20 % |
Carbohydrate 24 g 8 % |
Fibre 5 g 18 % |
Sugars 2 g |
Net Carbs 19 g |
Protein 3 g |
Vitamin A 14 % |
Vitamin C 32 % |
Calcium 7 % |
Iron 12 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Vegetables | 2 |
Fats | 1 ½ |
I'm always trying to find uses for fennel... this is an interesting take on potato leek soup.
I thought it was an excellent soup. I did end up adding more salt and pepper and spices to it as well as a little bit of 35% creme for extra richness.
Best after several days of sitting in the fridge! The flavors blend more and more.