Ingredients with Measurements:
- 2 large fennel bulbs, trimmed and chopped
- 2 large leeks, white and light green parts only, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped fennel, leeks, onion, and garlic. Cook until the vegetables are softened, about 10 minutes.
2. Add the chicken or vegetable broth to the pot and bring to a boil. Reduce the heat and simmer for 20 minutes.
3. Using an immersion blender or regular blender, puree the soup until smooth.
4. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
5. Simmer the soup for an additional 5 minutes until heated through.
6. Ladle the soup into bowls and garnish with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 15g
Protein: 4g
Sodium: 600mg
Substitutions for ingredients:
- Vegetable broth can be substituted for chicken broth to make this recipe vegetarian.
- Half and half can be substituted for heavy cream to reduce the fat content.
Variations:
- Add a pinch of red pepper flakes for a spicy kick.
- Top with croutons or grated Parmesan cheese for added texture and flavor.
Tips and tricks:
- Be sure to trim the fennel bulbs and remove any tough outer layers before chopping.
- Use an immersion blender for easier cleanup.
- Adjust the seasoning to taste by adding more salt and pepper as needed.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley
Pairings:
Crusty bread or a salad make great pairings for this soup.
Suggested side dishes:
A side salad or roasted vegetables would be a great accompaniment to this soup.
Troubleshooting advice:
If the soup is too thick, add more broth or cream to thin it out. If it's too thin, simmer it for a few more minutes to reduce it.
Food safety advice:
Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Fennel and leek soup is a traditional dish from the Canavese region of Italy.
Flavor profiles:
This soup has a creamy and slightly sweet flavor from the fennel, with a mild onion flavor from the leeks.
Serving suggestions:
Serve this soup as a first course or as a light lunch or dinner.
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Region: Italian