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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.
The benefits of healthy eating are now being given more attention than ever before and there are a number of reasons why this is so. There are numerous health conditions associated with a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and high blood pressure. Even though we’re always being counseled to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. A lot of people typically assume that healthy diets call for a great deal of work and will significantly alter the way they live and eat. Contrary to that information, people can change their eating habits for the better by making some small changes.
If you want to see results, it is definitely not a necessity to drastically change your eating habits. Even more crucial than totally modifying your diet is simply substituting healthy eating choices whenever you can. Sooner or later, you will find that you actually prefer to eat healthy foods after you have eaten that way for some time. As with many other habits, change takes place over a period of time and when a new way of eating becomes part of who you are, you won’t feel the need to go back to your old diet.
Obviously, it’s not hard to begin incorporating healthy eating into your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to leek, fennel and potato soup recipe. To make leek, fennel and potato soup you only need 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Leek, fennel and potato soup:
- Take 2 tbsp butter
- Get 3 cups chopped leeks
- Provide 2 cups chopped fennel
- Get 1 L chicken broth
- You need 2 Yukon gold potatoes
- Prepare Fennel fronds and tarragon for garnishing
Instructions 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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