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Potato Fennel Creamy Soup - from NYT ....not sure why there is a pic of lemon squares below!

Posted 1/18/2018 8:49am by Jill Rendleman.

INGREDIENTS

  • 2 tablespoons extra virgin olive oil
  • ½ large or 1 medium onion, diced
  • 2 stalks celery, sliced
  • 2 pounds bulb fennel, trimmed, washed and diced
  • 1 pound Yukon gold potatoes, peeled and diced
  • 6 garlic cloves or 1/2 head green garlic, peeled and cut in half
  • Salt to taste
  • A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, 1/2 teaspoon fennel seeds and 1/4 teaspoon black peppercorns, tied in cheesecloth
  • 2 quarts water, vegetable stock or chicken stock
  • Freshly ground pepper

FOR GARNISH, CHOICE OF

  • Chopped fresh fennel fronds
  • Lightly crushed fennel seeds
  • Paper-thin slices of fennel bulb
  • Garlic croutons
  • Shaved Parmesan

PREPARATION

  1. Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion, celery, chopped fennel and a generous pinch of salt. Cook gently for about 5 to 8 minutes, until the vegetables have softened and lost some of their volume. Add the potatoes, garlic, bouquet garni and the water or stock and bring to a boil. Reduce the heat, add salt to taste, cover and simmer 45 minutes.
  2. Remove the bouquet garni. Blend the soup until smooth with an immersion blender, or ladle into a blender, working in 1 1/2-cup batches. Remove the center from the blender cover, place a towel over the cover and pull it down tightly to prevent splashing. Blend and return to the pot. Heat through, add salt and pepper to taste and serve, or chill and serve cold, with your choice of garnishes.

ps......this is not fennel potato soup, but it looks good!!!!




 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

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