A thick hearty potage is just what the weather recommends. Ferreting in the fridge reveals fennel leftover from the last recipe. The freezer gives up sliced leeks. An onion gives the soup body. The trio together comprises of fresh flavors, hearty texture and delectable taste.
Sliced leeks, onions and fennel saute in butter. I add a smidgen of curry powder and seasonings. Curry powders go from mild to hot. Use one that your taste buds can tolerate. Veggies simmer in stock for a while. Pureed, they go back into the saucepan and simmer again. Soon you have a thick, creamy soup with a hint of curry.
LEEK ONION AND FENNEL SOUP
Serves 4
GF, WF, EF
1 cup sliced Leeks, white and green parts (fresh or frozen)
1 large white Onion
1 large Fennel bulb
3 tablespoons Butter
1/4 teaspoon medium strength Curry Powder
1/2 teaspoon Kosher Salt
1/4 teaspoon Ground Black Pepper
3 cups Chicken stock
Parsley to garnish
Slice onion and fennel thinly. Discard inner core of fennel.
Heat butter in a deep saucepan.
When it melts add onion and fennel slices. Sweat veggies for 4-5 minutes.
Add leeks to pan and saute for a few minutes.
Season with curry powder, salt and pepper.
Add chicken stock and bring to a boil.
Cover saucepan. Lower heat and simmer for 25 minutes.
Cool soup for 15 minutes.
Blend or puree soup till smooth.
Return soup to saucepan.
Adjust the creaminess of the soup by adding water or 2% milk if you prefer.
Heat and serve hot, garnished with parsley.
This is a winter winner for sure. These light veggies bulbs have just gone off!!!
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