Wonderful on a cold and rainy day.
BT's Leek and Fennel and Potato Soup
Stock:
Ingredients:
1 bunch dill
1 bunch fresh cilantro
6 large scallions
4 whole cloves
1 tablespoon whole red peppercorns
6 sprigs fresh thyme
1/2 teaspoon salt
1/4 teaspoon sugar
Cold filtered water
Directions:
Put all ingredients in a small pot. Cover with filtered water - enough to completely submerge the ingredients. Turn on high. When water begins to boil, reduce to low heat and simmer for 10 minutes
Remove from heat.
Using a sieve, strain liquid into bowl to cool
Discard vegetables
Reserve stock
Soup:
Ingredients:
2 tablespoons vegetable oil
1 large leek - green and white parts
2 small fennel bulbs
2 tablespoons Arak (Ouzo or Raki will also work)
1/4 teaspoons red pepper flakes
6 medium potatoes
Vegetable stock (see recipe above)
Cold filtered water
Juice of 1 lemon
1 teaspoon kosher salt
ground black pepper
Directions:
Use heavy gauge pot
Rough chop leeks
Rough chop fennel including the feathery herbs at the end
Add oil and turn flame on to medium
When oil comes ups to heat add leeks to pot
Sauté until they become translucent
Add fennel. Continue sautéing vegetables
Add salt and 3 or 4 grinds of pepper
Add Arak and reduce heat to low
Cook for 3 minutes to burn off alcohol
Add vegetables stock and enough water to equal 6 cups in total
Wash and peel potatoes
Dice and put in pot
Raise heat to medium
Cook soup for 20 minutes or until potatoes are tender
Remove soup from heat.
Blend with wand blender being careful not to overprocess or potatoes will become gummy
Strain soup into bowl using fine sieve
Return soup to original pot
Add lemon juice
Salt and pepper to taste
Enjoy! !בתיאבון
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