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Week 11: Creamy Leek and Fennel Soup


Diamond Post Medal for All Time! 1,246 Posts
March 2, 2018

Creamy Leek and Fennel Soup in bowlOne of my band mates got me hooked on his leek and fennel soup at a dinner party, and this is my creamier version of his. Thanks, Steve! This is easy to make and is so hearty, it makes for a great entree. Enjoy!

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Total Time: 45 minutes

Yield: 4-6 bowls

Ingredients:

  • 1/2 leek
  • 1/2 fennel bulb
  • 1 medium potato
  • 2 tsp bouillon granules
  • water
  • 1 Tbsp butter
  • 1 Tbsp flour
  • 1/2 cup milk
  • salt and pepper to taste
ingredients
 

Steps:

  1. Cut off the top green part of the leek and save it for something else.
  2. Cutting top off leek
     
  3. Take the white and light green part and give them a rough chop.
  4. Cutting leek lengthwise
     
  5. Remove the top of the fennel bulb and save it for something else. Rough chop half the bulb.
  6. chopping leek
     
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  7. Peel and chop the potato. Add it, along with the leeks and fennel, to a large pot.
  8. chopped leek and potatoes
     
  9. Add enough water to cover the contents. Add bouillon granules, and bring to a boil. Reduce heat to medium-low and simmer until potatoes are soft, about 25 minutes.
  10. chopped leeks and potatoes in pan
     
  11. Use an emersion blender in the pot or use a blender to puree the soup.
  12. immersion blender in soup
     
  13. To make a roux, melt butter in a saucepan over medium heat until bubbling, then add the flour. Stir to make a thick paste.
  14. flour and butter in skillet
     
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  15. Add milk to the flour and butter paste, stirring constantly.
  16. milk added to flour and butter
     
  17. Mix well until it's a thick, silky consistency.
  18. thickened flour, butter and milk
     
  19. Pour roux into the soup and blend well with emersion blender or in your blender. Season with salt and pepper to taste and serve.
  20. adding roux to soup
     
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