Sunday, August 5, 2012

New Potato, Leek and Fennel Soup
2 Tbsp. unsalted butter
3 Granny Smith apples, peeled, cored and diced
2 fennel bulbs, finely diced (reserve some leaves for garnish)
3C sliced leeks (white part only)
3 lb. new red potatoes, peeled and diced
1/2C Italian parsley leaves
5 – 6C chicken stock
1/2C cream
salt and freshly ground pepper to taste

Heat one tablespoon of butter in a sauté pan and sauté 3 tablespoons each of the diced apple and fennel.  Reserve for garnish.

Heat the remaining butter in a sauté pan and add the leeks, the rest of the apple and fennel and cover lightly with parchment.  Cook until tender – about 10 minutes, stirring occasionally – do not brown this mixture.  Add the potatoes, chicken stock and Italian parsley leaves and cook until the potatoes are tender – about 30 - 40 minutes, adding more stock if necessary.  Puree the soup in a food processor and return to the pan.  Add the cream, salt and pepper to taste and bring to a simmer.  Divide the soup among 6 bowls and garnish each with some of the sautéed fennel-apple mixture and fennel leaves.
MAKES:  6 servings

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