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250ml (9fl oz) olive oil 500g (18oz) fennel bulb, with any feathery leaves, finely chopped 700g (1lb 9oz) leeks, trimmed and finely chopped 1 bunch spring onions, trimmed and finely chopped Or, if using a blender or food processer, work in small batches for the right consistency. Heat oven to 350 degrees and butter a 2-quart gratin dish. 6. In a large pot, over medium heat, add the olive oil, onion and garlic. The soup is high in fiber, iron, folate, B Vitamins and Vitamin A, C and K. Enjoy the rest of winter with Potato, Leek, and Fennel … Great for company.

Preheat the oven to 350 degrees. Leek and fennel mashed potatoes can be made 1 day ahead and reheated (preferably in a microwave). Potato, Fennel and Leek Soup with Asparagus {print recipe, here} makes 3-3½ quarts. Place half of the soup in a blender; process until smooth. Add broth and potatoes, and bring to a boil. Pour pureed soup into a bowl. Instead of half-and-half cream, this potato-fennel soup uses fat-free milk. Add in the leeks, fennel bulbs, potatoes, and sea salt. Each serving contains about 127 calories and 2 grams fat. 1. In a large saucepan over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper; cook and stir until the onions are translucent and the vegetables have begun to soften, about 10 minutes. 2/3 cup Reduced fat milk 3 Potato medium (2-1/4" to 3-1/4" dia) Potato 1/2 tsp Salt 1 bulb Fennel 2 tsp Butter 2 leek Leeks 1/3 cup Chicken broth soup 1/2 tsp Pepper Nutrition 139.6 calories 27.2 grams carbs 2.2 grams fat 4.3 grams protein 4.1 grams fiber 5.6 mg cholesterol 1.3 grams saturated fat 243.4 mg sodium 4.9 grams sugar 0.1 grams trans fat It’s a great Vegan and Whole30 gratin to serve at your next family meal, everyone will love it without realizing its dairy free. Drain well, spread out in a baking dish. Get one of our Fennel, leek, and potato soup recipe and prepare delicious and healthy treat for your family or friends. Jump to Recipe Print Recipe. Whether you’re looking for a delicious starter to a larger meal or a guilt-free vegan lunch, this creamy Fennel and Leek Soup with Mushrooms needs to be on your shortlist of picks. Cover the bottom of the dish with 1/4 of the potato slices and sprinkle with salt and pepper. This Potato Fennel Leek Soup is the ultimate hearty comfort food soups. Learn how to cook great Fennel, leek, and potato soup . That change plus using olive oil in place of butter saves 100 calories, 12 grams of fat and 37 milligrams of cholesterol a serving. Spread 1/2 of the cooked leeks on the potatoes. Cover, reduce heat, and simmer 20 minutes or until potato is tender. This Caramelized Leek, Onion & Fennel Gratin is an easy one pan side dish that is creamy and so delicious. Potato leek stir fry with Indian spice. 2. Roll Savory Thyme Dough between parchment to 13-inch circle. 7. Stir well and sauté for another 8 minutes. Fall is upon us and I don’t know about you but I am a HUGE soup lover. 4. Potato Leek Subzi with fennel and mustard seeds. This leek, potato and fennel soup is dairy-free and vegan. Add the remaining tbsp of olive oil to the pan and arrange the fennel in a single layer around the pan. Preheat the oven to 400 degrees. Easy side. Trim the fennel tips, reserving any feathery bits, and removing any tough outer leaves. Cut the fennel into 1.5 cm thick wedges. Meatless Mondays with a quick side subzi(dry vegetable stir fry), using local and in season veggies. Make Rustic Potato and Fennel Galette: Heat oven to 400°F. 2) Remove the leek and garlic from the pan. I wasn’t sure about the creamy factor but my soup loving daughter, Phoebe, had two bowls so even without the heavy cream, it’s still a winner! Fennel and Leek Soup with Mushrooms is the perfect light starter to a larger meal. There is something about the cooler temps and warm hearty soup to fill the soul. Saute for 8 minutes, stirring frequently. Season with salt and pepper and sprinkle with 25g/0.8oz of the Parmigiano Reggiano. Pour remaining cream mixture over potato, and sprinkle with remaining 1 1/2 cups cheese, 1 teaspoon thyme, and pepper. In a large bowl, toss the potatoes with 1/4 cup olive oil, garlic, salt, and pepper. Add fennel bulb and leek; sauté 4 minutes. Split lengthways, remove the core and cut crosswise into 6mm (¼in) slices. Bake, covered, at 400° for 45 minutes. I love serving it with chunks of buttered rustic bread as an easy supper.

Cut the bulbs in half lengthwise and slice them crosswise, making approximately 4 cups of sliced fennel. Preparation. Ingredients. Heat oil in large saucepan over medium-high heat. Potato-Fennel Gratin (updated) from Barefoot Contessa. Put the olive oil and butter in a medium… Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Trim the root and dark green tops from the leeks, halve them lengthways and cut crosswise into 6mm (¼in) slices. Leek & Fennel Gratin. Spread on a baking sheet and roast for 30 minutes, until … Repeat the potato, leek, potato, cheese layers, sprinkling with salt and pepper at each potato layer that doesn't get topped with cheese. This soup is a very good source of fiber and potassium. Sprinkle 1 1/2 cups cheese and 1 teaspoon thyme over potato. Nutritional analysis provided by Gourmet 3) Place on the hob and cook for 10-12 minutes, stirring occasionally until the fennel has begun to soften and can be pieced with the tip of a knife. Serve this soup with cornbread or crusty rolls and a tossed salad for a satisfying family meal. Leek, fennel & potato soup with cashel blue cheese. Thick, creamy, and fragrant — with the deliciously salty crunch of bacon — this unusual leek, potato, and fennel soup is equally at home at an everyday dinner or an elegant dinner party. Vegan glutenfree soyfree recipe. 3 tablespoons butter 1 onion, diced 1 fennel bulb, trimmed, diced Wash and drain well. Boil the fennel in a little salted water until tender, approx. Melt the butter in a Dutch oven over medium-high heat. Step 6. The potato, leek, and fennel can be mashed with a potato masher for a thicker consistency. Chop the onion and garlic and dice the leeks, fennel, and potatoes. Add potato, water, salt, fennel seeds, pepper, and broth, and bring to a boil. You can, of course, add heavy cream, coconut milk, or whatever you want but I just added vegetable broth and some salt. 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