Roasted Garlic, Potato, Leek and Fennel Soup

"A hearty pureed soup with lots of flavor. Good with hot rolls or French bread. Try to find a fennel bulb with some fronds (leaves) still attached. Trim these off and save some for garnish."
 
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photo by Tea Jenny photo by Tea Jenny
photo by Tea Jenny
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
Ready In:
2hrs
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Preheat oven to 325F while peeling garlic cloves.
  • Place garlic cloves in small baking pan; add 1 tablespoons of the olive oil and stir to coat well. Roast for 20 minutes or until golden.
  • In large heavy saucepan heat remaining oil over medium heat. Add leeks and fennel; saute until mixture begins to brown slightly, about 10 minutes.
  • Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Reduce heat and simmer for 40 minutes or until vegetables are tender.
  • Remove bay leaves and discard.
  • Puree soup, in batches, in food processor or blender. Return to sauce pan and heat through.
  • Season with salt and pepper to taste.
  • Divide among 4 bowls and top each with a tablespoon of yogurt.
  • Garnish with a bit of chopped fennel leaves, if desired.

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Reviews

  1. Fantastic! So delicious.
     
  2. I already had some roasted garlic in the fridge and I had leeks and fennel!!! I added 10 extra cloves which was a total of 3 heads. Also added 3 cups more broth as it seemed pretty thick - maybe my vegies were the xlarge size??? but awesome flavor and will definitely make again
     
  3. I roasted all the garlic I had in the house, which was one very large head. Used 2 Fennel and 3 Leeks and made the rest as directed. I used my immersion blender right in the pot. It was a great soup for the cold autumn day. Very healthy and robust -- being all vegetarian -- and I'll make it again. Thanks!
     
  4. Super simple and delicious
     
  5. A delicious and hearty soup with all of my favourite things! LOVED the combination of the garlic with the fennel, leeks and potatoes. My fennel fronds were a bit ragged and weary, so I garnished my soup with dried herbs, and FORGOT to add the yoghurt until after taking the photos, sorry! Made for Thyme and Bay in the French Forum and a keeper for me, thanks Mike!:-)
     
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Tweaks

  1. Added some water. Left out the yogurt and instead added some half & half cream at the end.
     

RECIPE SUBMITTED BY

WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
 
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