Potato And Fennel Soup Hodge Recipes

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POTATO-FENNEL SOUP



Potato-Fennel Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 large leeks
1 large bulb fennel, diced (stems and fronds reserved)
1 large bulb fennel, diced (stems and fronds reserved)
3 large carrots, diced
Kosher salt and freshly ground pepper
Cooking spray
2 tablespoons unsalted butter
2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
1 1/2 cups skim milk
1/4 cup chopped fresh parsley and/or dill
1/2 cup low-fat ricotta cheese
4 slices crusty Italian bread, toasted

Steps:

  • Preheat the oven to 450 degrees F. Make the broth: Cut off the dark green tops of the leeks and put in a large pot along with the fennel stems and fronds; add 8 cups water. Bring to a boil, then reduce the heat to medium, cover and simmer 20 minutes.
  • Meanwhile, halve the remaining leeks lengthwise, then thinly slice and rinse. Put the carrots and half each of the sliced leeks and diced fennel on a foil-lined baking sheet. Season with salt and pepper, coat with cooking spray and toss. Roast until golden, about 25 minutes.
  • Meanwhile, melt the butter in a Dutch oven or pot over medium-high heat. Add the remaining leeks and fennel and cook, stirring, until soft, about 4 minutes. Add the potatoes and 2 cups of the prepared broth. Cover and cook until tender, 15 minutes. Add 4 more cups broth and the milk; bring to a boil. Working in batches, transfer to a blender and puree; season with salt and pepper.
  • Ladle the soup into bowls; top with the roasted vegetables and chopped herbs. Spread the ricotta on the toasted bread and season with pepper; serve with the soup.

FENNEL, GARLIC AND POTATO SOUP



Fennel, Garlic and Potato Soup image

This anise-scented soup is reminiscent of the classic potato and leek soup known as vichyssoise, but it's lighter and contains no dairy. It's good hot or cold.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer, side dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 15

2 tablespoons extra virgin olive oil
1/2 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
Chopped fresh fennel fronds
Lightly crushed fennel seeds
Paper-thin slices of fennel bulb
Garlic croutons
Shaved Parmesan

Steps:

  • 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.
  • 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.

FENNEL AND POTATO SOUP



Fennel and Potato Soup image

Aromatic soup ideal for chilly spring days.

Provided by Laka kuharica - Easy Cook

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 8

3 bulbs fennel - trimmed, quartered, and cored
1 tablespoon butter
1 tablespoon olive oil
3 spring onions, sliced
4 cups vegetable stock, divided
1 large potato, peeled and cubed
¼ cup water, or as needed
ground black pepper to taste

Steps:

  • Slice the fennel into medium-size pieces.
  • Heat butter and olive oil together in a pot over medium-low heat. Add sliced fennel, spring onions, and 1 cup of the stock. Cover and simmer gently for 15 minutes until fennel is soft and translucent.
  • Pour remaining stock into the pot; add potato. Bring the mixture to a boil, reduce heat to medium-low, and simmer gently until the potato is very soft and cooked through, about 25 minutes. Gently mash vegetables with a potato masher or the back of a wooden spoon until soup is thick and chunky. If soup is too thick, stir in water by tablespoons to your desired consistency. Season with black pepper. Let rest 5 minutes to allow flavors to develop before serving.

Nutrition Facts : Calories 215 calories, Carbohydrate 34.9 g, Cholesterol 7.6 mg, Fat 7.2 g, Fiber 8.8 g, Protein 5.3 g, SaturatedFat 2.3 g, Sodium 579.7 mg, Sugar 4.3 g

ROASTED-POTATO FENNEL SOUP



Roasted-Potato Fennel Soup image

Provided by Ina Garten

Categories     main-dish

Time 2h25m

Yield 10 to 12 servings

Number Of Ingredients 9

4 pounds red potatoes, unpeeled and quartered
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon minced garlic (3 cloves)
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
4 cups chopped yellow onions (4 onions)
4 cups chopped fennel bulb (about 2 pounds)
3 quarts chicken stock or water
1 cup heavy cream

Steps:

  • Preheat the oven to 400 degrees.
  • In a large bowl, toss the potatoes with 1/4 cup olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, until cooked through.
  • Saute the onions and fennel with 2 tablespoons olive oil in a large stockpot on medium heat until translucent, 10 to 15 minutes. Add the roasted potatoes (including the scrapings from the pan) and the chicken stock. Cover and bring to a boil. Lower the heat and simmer uncovered for 1 hour, until all of the vegetables are very soft. Add the heavy cream and allow the soup to cool slightly. Pass the soup through the largest disk of a food mill or chop coarsely in batches in a food processor fitted with a metal blade. Taste for salt and pepper. Reheat and serve hot.

POTATO AND FENNEL SOUP HODGE



Potato and Fennel Soup Hodge image

Provided by Susan A. Hodge

Yield Makes about 5 cups

Number Of Ingredients 6

1 fennel bulb (sometimes called anise), stalks discarded, bulb cut into 1/2-inch dice, and feathery leaves reserved for garnish
1 onion, diced
2 tablespoons unsalted butter
2 medium russet (baking) potatoes
2 cups chicken broth
1 1/2 cups milk

Steps:

  • In a large heavy saucepan cook diced fennel and onion in butter over moderate heat, stirring, until softened, about 10 minutes. Peel and cube potatoes. Add potatoes and broth to fennel mixture and simmer, covered, until potatoes are very tender, about 20 minutes. In a blender or food processor purée mixture in batches until smooth and return to saucepan. Stir in milk and salt and pepper to taste and simmer soup, stirring occasionally, 10 minutes, or until heated through.
  • Garnish soup with reserved fennel leaves.

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