Side Pannel
Potato, Leek and Fennel Soup
Potato, Leek and Fennel Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Stews
Ingredients List
- 1/2 lb Fennel
- 2 c Onion; chopped
- 3 c Leeks; diced
- 2 md Potato; peeled and diced
- 3 tb Butter buds®
- 4 c Chicken broth
- 1 c Evaporated skim milk
- Salt and pepper
Directions
Trim root and stalks off fennel. Chop 2 tbsp. of green fronds and reserve
for garnish. Thinly slice fennel bulb and place in a 4-quart casserole. Add
onions, leeks, potatoes and butter buds. Cover and cook on HIGH 10 min.
stirring after 5 min.
Add 2 cups HOT stock, cover and cook on MED-HIGH 20 min. Puree in batches
in blender or food processor. Return soup to casserole. Add remaining 2
cups stock and milk. Season with salt and pepper to taste. Cook on HIGH 2-3
min. or until heated through. Garnish with chopped fennel greens.
NOTES : Recipe can be doubled. Freezes well
for garnish. Thinly slice fennel bulb and place in a 4-quart casserole. Add
onions, leeks, potatoes and butter buds. Cover and cook on HIGH 10 min.
stirring after 5 min.
Add 2 cups HOT stock, cover and cook on MED-HIGH 20 min. Puree in batches
in blender or food processor. Return soup to casserole. Add remaining 2
cups stock and milk. Season with salt and pepper to taste. Cook on HIGH 2-3
min. or until heated through. Garnish with chopped fennel greens.
NOTES : Recipe can be doubled. Freezes well
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