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Creamy Fennel Delight Soup

Creamy Fennel Delight Soup
Prep Time10 minsCook Time30 minsTotal Time40 mins
Ingredients
 1 Fennel bulb, sliced
 5 Celery stalks, chopped
 1 Leek, sliced
 1 Medium potato, peeled and diced
 A pinch of saffron threads
 250 ml (1 cup) Milk
 1 tbsp Butter
 Salt and pepper, to taste
 1 l (4 cups) water
For Garnish
 Chopped walnuts
 Fresh pennyroyal mint leaves
Sauté the Vegetables
1

In a large pot over medium heat, melt the butter. Add the sliced fennel and leeks, and sauté for 1 minute.

Sauté the Vegetables

Cook the Potatoes and Celery
2

Add the diced potatoes and cook for 5 minutes. Then, add the chopped celery stalks and cook for another 3 minutes.

Cook the Potatoes and Celery

Season the Soup
3

Season with salt, pepper, and a pinch of saffron threads.

Season the Soup

Simmer the Soup
4

Add the water, cover the pot, and simmer for 20 minutes or until the potatoes become tender.

Simmer the Soup

Blend the Soup
5

Transfer the soup to a blender and blend until smooth. Add the milk and blend again to achieve a creamy consistency.

Blend the Soup

Reheat and Serve
6

Return the soup to the pot and reheat before serving. For a thinner texture, add more milk. Serve hot, garnished with chopped walnuts and fresh pennyroyal mint.

Reheat and Serve

Ingredients

Ingredients
 1 Fennel bulb, sliced
 5 Celery stalks, chopped
 1 Leek, sliced
 1 Medium potato, peeled and diced
 A pinch of saffron threads
 250 ml (1 cup) Milk
 1 tbsp Butter
 Salt and pepper, to taste
 1 l (4 cups) water
For Garnish
 Chopped walnuts
 Fresh pennyroyal mint leaves

Directions

Sauté the Vegetables
1

In a large pot over medium heat, melt the butter. Add the sliced fennel and leeks, and sauté for 1 minute.

Sauté the Vegetables

Cook the Potatoes and Celery
2

Add the diced potatoes and cook for 5 minutes. Then, add the chopped celery stalks and cook for another 3 minutes.

Cook the Potatoes and Celery

Season the Soup
3

Season with salt, pepper, and a pinch of saffron threads.

Season the Soup

Simmer the Soup
4

Add the water, cover the pot, and simmer for 20 minutes or until the potatoes become tender.

Simmer the Soup

Blend the Soup
5

Transfer the soup to a blender and blend until smooth. Add the milk and blend again to achieve a creamy consistency.

Blend the Soup

Reheat and Serve
6

Return the soup to the pot and reheat before serving. For a thinner texture, add more milk. Serve hot, garnished with chopped walnuts and fresh pennyroyal mint.

Reheat and Serve

Notes

Creamy Fennel Delight Soup
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