This potato, leek and broth base is a wonderful building block for an astounding number of flavorful, velvety soups. The recipe for fennel soups follows but in place of the fennel, try adding a cup of chopped carrots or corn off the cob or chopped broccoli or diced turnips. I could go on! The method is the same: First, you soften the vegetables, then add the broth and just a bit of cream, simmer, and purée. If you omit all the other vegetables, this becomes the perfect potato and leek soup; serve it cold and you have a great vichyssoise.
1. Heat the oil in a large heavy-bottomed pot over medium-high heat and sweat the leeks and fennel, stirring, for about 2 minutes. Add the garlic and cook 2 minutes more.
2. add the potatoes, chicken broth and cream. Bring to a boil, then reduce immediately to a simmer. Cook until the potatoes are soft, about 20 minutes.
3. Transfer the soup to a blender and puree. Season with salt and pepper. Garnish with chopped fennel fronds.
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|Serving Size: 1 Serving (684g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 873 (63%)|
|Amt Per Serving||% DV|
|Total Fat 97g||129 %|
|Saturated Fat 28.5g||142 %|
|Monounsaturated Fat 40.3g|
|Polyunsanturated Fat 20.1g|
|Cholesterol 469.9mg||145 %|
|Sodium 446.8mg||15 %|
|Potassium 1370.5mg||36 %|
|Total Carbohydrate 7.9g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 6.6g|
|Protein 115.4g||165 %|
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Calories per serving: 1395
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