Potato soup with fennel
Votes: 5
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 476, total fat 9 G., saturated fats 5 G., proteins 17 G., carbohydrates 82 G., fiber 9 G., cholesterol 26 mg, sodium 306 mg, sugar - G.
Calories 476, total fat 9 G., saturated fats 5 G., proteins 17 G., carbohydrates 82 G., fiber 9 G., cholesterol 26 mg, sodium 306 mg, sugar - G.
This thick, creamy, and nutritious soup is made with potatoes and leeks and enhanced with incredibly aromatic fennel. It's quite filling, yet lower in calories than other similar soups. The cream in the soup is replaced with skim milk, and chicken broth is replaced with a light vegetable broth made from leeks and fennel. Blended to a creamy consistency, the soup is served with a topping of roasted vegetables and fresh herbs. Serve with toasted bread spread with ricotta and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 large leeks
- 1 large fennel root, diced (set the greens aside)
- 3 large carrots, diced
- 2 tablespoons unsalted butter
- 1 kg potatoes, peeled and cut into 2.5 cm pieces.
- 1.5 cups of skim milk
- 1/4 cup chopped fresh parsley and/or dill
- 0.5 cup reduced-fat ricotta
- 4 slices crusty Italian bread, toasted
We recommend
Recipes with similar ingredients: leeks, fennel bulb, carrot, butter, potato, milk, parsley, dill, ricotta cheese, Italian bread
Cooking the dish according to the recipe:
- Preheat oven to 230°C.
Prepare the broth:
Trim the dark green tops from the leeks and place them in a large saucepan along with the fennel greens; add 8 cups of water. Bring to a boil, then reduce the heat to medium, cover, and simmer for 20 minutes.- Meanwhile, halve the remaining leeks lengthwise, then slice thinly and rinse. Place the carrots, half of each sliced leek, and diced fennel on a foil-lined baking sheet. Season with salt and black pepper, spray with cooking spray, and toss. Bake until golden brown, about 25 minutes.
- Meanwhile, melt the butter in a Dutch oven or saucepan over medium-high heat. Add the remaining leeks and fennel and cook, stirring, until softened, about 4 minutes. Add the potatoes and 2 cups of the prepared broth. Cover and simmer until tender, 15 minutes. Add another 4 cups of broth and the milk; bring to a boil. Pour the soup into a blender in batches and puree; season with salt and pepper to taste.
- Ladle the soup into bowls and top with roasted vegetables and chopped herbs. Spread ricotta on toasted bread and sprinkle with black pepper; serve with the soup.
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