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Before you jump to Leek, fennel and potato soup recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
Deciding to eat healthily offers incredible benefits and is becoming a more popular way of life. There are many diseases related to a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and hypertension. While we’re constantly being advised to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. In all probability, a lot of people believe that it takes a lot of work to eat healthily and that they will need to drastically change their way of life. Contrary to that information, people can alter their eating habits for the better by carrying out a couple of simple changes.
These changes can be done with all types of foods and can apply to the oils you cook in and the spread you put on bread. Olive oil has monounsaturated fat which can help to lower bad cholesterol. Olive oil is also a great source of Vitamin E which has a lot of benefits and is also good for your skin. Although you may already consume lots of fruits and vegetables, you might want to consider how fresh they are. If at all possible, try buying organic produce that has not been sprayed with harmful chemical substances. You can be certain that you’re getting the most nutritional benefits from your fresh produce if you can find a local supplier since you will be able to purchase the fruit when it is the freshest and ripest.
Hence, it should be fairly obvious that it’s not difficult to add healthy eating to your everyday life.
We hope you got benefit from reading it, now let’s go back to leek, fennel and potato soup recipe. You can cook leek, fennel and potato soup using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to prepare Leek, fennel and potato soup:
- Use 2 tbsp butter
- Take 3 cups chopped leeks
- Take 2 cups chopped fennel
- Prepare 1 L chicken broth
- Provide 2 Yukon gold potatoes
- Prepare Fennel fronds and tarragon for garnishing
Steps to make Leek, fennel and potato soup:
- In a large pot, melt 2 tbsp butter over medium heat. Sauté 3 cups of chopped leeks and 2 cups of chopped fennel.
- When these turn translucent, add 1 L of water and a chicken bouillon cube. Bring to a boil.
- Add 2 diced Yukon Gold potatoes. Simmer until potatoes become very tender.
- Add salt to taste and fennel fronds and tarragon to garnish. Here’s a photo of the puréed version.
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