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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 Apples Can Certainly Have Enormous Benefits For Your Health.
I am sure you have heard that you should be eating an apple a day but did you ever ask yourself why this is important? Many people have lived with this viewpoint for many years, and they also pass this on to their children. This concept is known all over the world and men and women just take it as fact without knowing if this is really true. In this post we are going to be looking at apples to see if they really are a food which will help to keep you healthy.
Cornell University did a study on the result apples have on your brain. These studies indicated that the ingredients in apples have the capacity to help keep your brain cells from deteriorating with age. And because of this you will see that apples may actually help people prevent the symptoms of Alzheimer’s.
I am hoping I have revealed some information that explained why apples are so good. The one thing you should understand is that we only covered a portion of the benefits of eating apples. All the benefits would take us too long to include in this post, but the information is out there. When you go shopping again, be sure to purchase a number of apples, their in the produce isle. These apples could wind up helping you to live a longer as well as healthier life.
We hope you got benefit from reading it, now let’s go back to leek, fennel and potato soup recipe. You can have leek, fennel and potato soup using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to cook Leek, fennel and potato soup:
- Provide 2 tbsp butter
- Use 3 cups chopped leeks
- Get 2 cups chopped fennel
- Get 1 L chicken broth
- You need 2 Yukon gold potatoes
- Take 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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