Leek And Fennel Soup Recipe. Check for salt and pepper. Saute the vegetables until the fennel is starting to soften, another 4 minutes.
Turn down the heat and let the soup simmer for about 30 minutes, until the vegetables are all very soft. Add the stock and bring to the boil. 3 14.5 ounce cans vegetable.
While The Fennel And Leeks Are Cooking, Put The Rest Of The Olive Oil In A Large Deep Skillet Over Medium High Heat.
2 large leeks, white and light green parts sliced; Heat the butter in a pan, add the onion, fennel and leeks and fry gently until softened slightly. Saute the vegetables until the fennel is starting to soften, another 4 minutes.
Cover, Reduce Heat, And Simmer 20 Minutes Or Until Potato Is Tender.
Heat oil in a large saucepan. Stir and saute the leeks until they are a bit soft, about 4 minutes. Simmer until vegetables are tender, about 20 minutes.
Turn Down The Heat And Let The Soup Simmer For About 30 Minutes, Until The Vegetables Are All Very Soft.
Add the stock and bring to boil. Add the tomatoes with all their juices and bring to a boil. Recipe creator and allrecipes allstar france c suggests topping with whipped heavy cream and extra marmalade.
Add Leeks And Fennel And Sauté Until Leeks Are Translucent, About 7 Minutes.
When butter is foamy add the leeks, fennel, and garlic plus a pinch of salt. Heat the oil in a large soup pot over medium. Check for salt and pepper.
2 Tablespoons Dry Sherry, Vermouth, Or White Wine;
Let the veggies sweat until they are softened,. This link opens in a new tab. Preheat oven to 325f while peeling garlic cloves.
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