Wednesday, May 26, 2010

a recipe and an unrelated photo

Here's a soup that I made for dinner the other night. It's hearty and comforting and I know that you will like it Han. It probably isn't something you'll want to make for at least 4-5 months if you're in the Northern hemisphere, however.

Leek, potato and fennel soup (adapted from regular leek and potato soup, which I don't have a recipe for because it's just one of those things you know how to make, isn't it?)
Serves 4-6 or less with leftovers.

2 tablespoons butter
2 cups sliced leeks (white and pale green parts only)
2 cups sliced fennel bulb (or whole bulb for more pronounced fennel flavour)
4 cups stock (chicken or vege) - I used about a cup of some frozen homemade chicken stock*, and then a few cups of hot water with powdered vege stock but of those tetra packs of stock from the supermarket would probably be perfect.
4 cups chopped red-skinned potatoes - I don't peel them but if you don't like the skins you can
some tarragon (optional) - however much you want really, I threw a small handful in as an afterthought
salt and pepper for seasoning

1. Melt butter in a large pot over medium-high heat. Add leek and fennel and sauté until leeks are translucent.
2. Add stock, tarragon (if you have any) and potatoes and bring to boil. Simmer on medium-low heat until potatoes are nice and tender.
3. Remove pot from heat and using a stick blender, purée soup in pot, or alternatively in batches in blender. If using a blender, return to pot and rewarm if necessary. I usually leave a few chunks of potato...
4. Season with salt and pepper. Ladel into bowls and garnish with reserved fennel leaves, yoghurt, or sharp cheese like pecorino or parmesan.

You're welcome.

*it wasn't technically stock, but excess juices from a while ago when I made this roast chicken

The picture's from bookshelf porn. It has nothing to do with this soup except that it could be a nice place to eat it.

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