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Potato Fennel and Leek Soup

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PotatoFennelLeekSoupFinalR

Baby, it’s cold outside!  It was bound to happen sooner or later, I mean, it is winter.  I’m not exactly one of those ‘lovers of the cold weather’ types, I’m more of a lover of the spring and fall.  Seasons without extreme temperatures.  I am not an extremist, apparently!

On these frigid days it is great to come in out of the cold to a warm pot of soup bubbling away on the stove.  It soothes the soul.

This soup is quite easy to make and doesn’t take alot of time.  For something quick and easy the result is super delicious.  That’s a bonus in my book!

Here’s what you will need to serve approximately 6…

Recipe

3 tbsp butter

3 medium fennel, chopped (reserve some fronds)

1 large leek (white and pale green parts only) sliced thin

2-3 large russet potatoes, peeled – 2 inch chop (more potato = thicker soup)

5-6 cups chicken stock (low sodium)

Salt & Pepper to taste

Method

In a large stock pot melt the butter.  Once melted, add the fennel, fronds, leeks, salt & pepper.  Saute until soft, roughly 10 minutes.

Add the potatoes and the broth (which should cover all the ingredients) and bring to a boil.  Reduce heat slightly and allow to simmer for 15-20 minutes, partially covered.

Now it is time to puree the soup.  The easiest way to do this is with an immersion hand blender.  Just keep at it until it comes to a smooth consistency and most of the chunks of potatoes are gone.  I do like when there is one or two small chunks remaining.  If you don’t have an immersion blender things do get a bit more high-maintenance…you need to puree the liquid in batches in a food processor (or blender).  So, pour out a few ladles at a time and puree, being careful with the hot liquid.  Pour the pureed soup into a new pot.

Ladle into individual bowls and serve.  If you are having company over and you want to be all showy and stuff, you can put a piece of fennel frond in each bowl.

 

Potato Fennel and Leek Soup
 
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Ingredients
  • 3 tbsp butter
  • 3 medium fennel, chopped (reserve some fronds)
  • 1 large leek (white and pale green parts only) sliced thin
  • 2-3 large russet potatoes, peeled - 2 inch chop (more potato = thicker soup)
  • 5-6 cups chicken stock (low sodium)
  • Salt & Pepper to taste
Method
  1. In a large stock pot melt the butter.  Once melted, add the fennel, fronds, leeks, salt & pepper.  Saute until soft, roughly 10 minutes.
  2. Add the potatoes and the broth (which should cover all the ingredients) and bring to a boil.  Reduce heat slightly and allow to simmer for 15-20 minutes, partially covered.
  3. Now it is time to puree the soup.  The easiest way to do this is with an immersion hand blender.  Just keep at it until it comes to a smooth consistency and most of the chunks of potatoes are gone.  I do like when there is one or two small chunks remaining.  If you don't have an immersion blender things do get a bit more high-maintenance...you need to puree the liquid in batches in a food processor (or blender).  So, pour out a few ladles at a time and puree, being careful with the hot liquid.  Pour the pureed soup into a new pot.
  4. Ladle into individual bowls and serve.  If you are having company over and you want to be all showy and stuff, you can put a piece of fennel frond in each bowl.

Baked Fish with Roasted Potatoes and Fennel

by

BakedFishR

Boy, do I love a one pot meal.  Technically, this is a 2 pot meal, but if you make the sauce ahead of time (which I like to do) then this is, in the end, a one pot meal.  No reason this sauce can’t be made up to a few days ahead and then just added to the dish at the right time.  This recipe was adapted from Cooking Light, I really only made a few changes.  The first is, I did not add the fennel seeds, not because I don’t like them, but because I just didn’t have any on hand.  (Mental note to self to buy some).  Also, I shorted the original amount of orange rind because…well….I was scared.  Yes, a little scared to be adding orange rind to a tomato sauce.  Just seemed odd to me.  But it worked!!  So have no fear my friends.  A quick note about this Salmoriglio Sauce.  You don’t really need it.  This dish is wonderful without it.  But, if you want to go the extra mile, I’ve included the recipe.  I did go the extra mile and made it (very simple) and it is a nice touch sprinkled over the fish just before eating.

This meal is light.  It’s healthy.  And it’s delicious.  And it’s also rather pretty to look at, isn’t it?  My version of this recipe serves 4.  You might have some extra sauce leftover which would be rather tasty over a little pasta the following night when you really just don’t feel like cooking.  So, here’s what you do…

Recipe

3 cups (1 pound) red potatoes, cut into 1/8 inch slices

1 large fennel bulb, sliced thin

1 tablespoon olive oil (roughly)

1/2 teaspoon each of salt & pepper

1 teaspoon fennel seeds

2 garlic cloves

3/4 cup white wine

4 tablespoons chopped fresh parsley

1/2 tablespoon orange rind

1 teaspoon dried oregano

1 (28-ounce) can whole tomatoes, chopped

4 6-ounce halibut fillets (or any other firm white fish)

Method

Preheat oven to 450 degrees.  Combine potatoes, fennel, 1/2 tablespoon olive oil, some salt & pepper in a baking dish and toss gently to coat.  Bake for 30 minutes.

In a skillet on the stove top, heat 1/2 teaspoon olive oil.  Add fennel seeds (or not) and garlic, saute for one minute.  Add some salt & pepper, wine, 1/2 of the parsley, orange rind (don’t be scared!), oregano and tomatoes; bring to a boil.  Reduce heat and simmer for 8 minutes.

Sprinkle fish fillets with some salt & pepper.  Arrange fillets over the potato mixture and then spread the tomato mixture over the fillets.  Don’t drown them to death, just coat a nice layer over them, enough so it starts spilling over into the potato/fennel mixture.  Bake at 450 for 20 minutes or until the fish flakes easily.  Sprinkle with the remainder of the parsley.  Sprinkle some salmoriglio sauce over fillets (or not).

Salmoriglio Sauce

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1/2 teaspoon dried oregano

1 teaspoon grated lemon rind

2 garlic cloves, minced

Salt & pepper to taste

Wisk all ingredients together.  Easy enough!!

 

Baked Fish with Roasted Potatoes and Fennel
 
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Ingredients
  • 3 cups (1 pound) red potatoes, cut into ⅛ inch slices
  • 1 large fennel bulb, sliced thin
  • 1 tablespoon olive oil (roughly)
  • ½ teaspoon each of salt & pepper
  • 1 teaspoon fennel seeds
  • 2 garlic cloves
  • ¾ cup white wine
  • 4 tablespoons chopped fresh parsley
  • ½ tablespoon orange rind
  • 1 teaspoon dried oregano
  • 1 (28-ounce) can whole tomatoes, chopped
  • 4 6-ounce halibut fillets (or any other firm white fish)
  • Salmoriglio Sauce
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • ½ teaspoon dried oregano
  • 1 teaspoon grated lemon rind
  • 2 garlic cloves, minced
  • Salt & pepper to taste
Method
  1. Preheat oven to 450 degrees. Combine potatoes, fennel, ½ tablespoon olive oil, some salt & pepper in a baking dish and toss gently to coat. Bake for 30 minutes.
  2. In a skillet on the stove top, heat ½ teaspoon olive oil. Add fennel seeds (or not) and garlic, saute for one minute. Add some salt & pepper, wine, ½ of the parsley, orange rind (don't be scared!), oregano and tomatoes; bring to a boil. Reduce heat and simmer for 8 minutes.
  3. Sprinkle fish fillets with some salt & pepper. Arrange fillets over the potato mixture and then spread the tomato mixture over the fillets. Don't drown them to death, just coat a nice layer over them, enough so it starts spilling over into the potato/fennel mixture. Bake at 450 for 20 minutes or until the fish flakes easily. Sprinkle with the remainder of the parsley. Sprinkle some salmoriglio sauce over fillets (or not).
  4. For the sauce, just whisk all ingredients together.