From: Laurel Dodgen Date: Thu, 11 Jan 2024 09:04:12 +0000 (-0800) Subject: Add new recipe Creamy Potato Fennel Soup. X-Git-Url: https://git.donarmstrong.com/?a=commitdiff_plain;h=ea7bcda88712d25246ed0c32b19f5fa92c704794;p=recipes.git Add new recipe Creamy Potato Fennel Soup. --- diff --git a/recipes/creamy_potato_fennel_soup.mdwn b/recipes/creamy_potato_fennel_soup.mdwn new file mode 100644 index 0000000..b593ecf --- /dev/null +++ b/recipes/creamy_potato_fennel_soup.mdwn @@ -0,0 +1,34 @@ +[[!meta title="Creamy Potato Fennel Souop"]] + +Adapted from "Go-To Dinners" by Barefoot Contessa + +2320 cal/recipe + +## Ingredients + ++ 3 tbsp olive oil ++ 2 tbsp unsalted butter ++ 2 bulbs (about 5 c sliced) fennel, tops and cores removed and fronds reserved ++ 3 yellow onions, sliced (about 4 c) ++ 1 1/2 lb Yukon Gold potatoes, 1-in dice ++ 5 c vegetable broth ++ 1 tbsp salt ++ 1 tsp ground black pepper ++ 2 1/2 tsp ground anise ++ 1 c half-and-half ++ 4 oz sharp white cheese, 1/2-in cube ++ 4 tbsp croutons + +## Directions + ++ Heat oil and butter in large pot over medium-low heat. ++ Add fennel and onions and saute until beginning to brown (about 15 min). ++ Add potatoes, broth, salt, pepper, and anise and bring to a boil. ++ Lower heat, cover, and simmer until potatoes are very tender (about 30 min). ++ Insert an immersion blender in the pot and purée until smooth. ++ Stir in half-and-half. ++ Reheat over medium-low heat until hot. ++ Place cheese and croutons in bowls and pour soup over top. ++ Garnish with reserved fennel fronds. + +[[!tag fennel potato "half-and-half" croutons]]