Sunday, January 30, 2011

Comfort food classic: Leek, Fennel and Potato Soup.

This is one of those dishes that sounds harder to make then what it really is.

I love making this, it's so good and very filling at the same time! It has the right amount of peppery kick all the while allowing the flavors of the leek, fennel, celery and onion to come through.

Not only does it taste great it's easy to put together. With a few ingredients what could go wrong?



1 Medium Leek
1 Medium Fennel Bulb
3 stalks of Celery
1/4 of a large Spanish Onion
2 tbl spoons butter
2 tbl spoons extra virgin olive oil
2 four cup boxes of vegetable stock
2 cups of frozen Southern Style Hash Browns
1 tsp salt
1 tsp ground black pepper

How to cut and clean Leeks:

Find where the loose green top ends and cut.Cut the roots off just above them but no higher.
Gently cut leek in half down the middle.
Finely slice the leeks.
Soak in cold water to rinse the dirt off and sink to the bottom, then either scoop with clean hands or a slotted spoon. Your leeks are now ready to use!

How to clean and cut fennel:

Cut off the prawns.
Cut fennel bulb in half and remove the tough core with a notch cut.

Thinly slice the fennel bulb.

1. Thinly slice the celery, leeks, fennel and onion.

2. In your pot melt butter with olive oil. Add in the vegetables and cook until tender.

3. Add in 1 1/2 boxes of stock. Add in potatoes, salt and pepper and cook until potatoes are tender and the sauce has thickened. I had to add in about a cup of stock after it cooked because it was too thick.

4. Enjoy!

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