Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, heather's potato fennel soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Heather's Potato Fennel Soup is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Heather's Potato Fennel Soup is something which I have loved my whole life. They’re fine and they look fantastic.
Roasted Fennel & Potato Soup features wonderful roasted fennel and potatoes pureed into a delicious creamy soup! I have made this vegan roasted Fennel and potatoes can be found year round, so you can enjoy this soup anytime. It would be especially delicious for the autumn and winter.
To get started with this particular recipe, we have to first prepare a few components. You can cook heather's potato fennel soup using 18 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Heather's Potato Fennel Soup:
- Get –for the boil—–
- Get as needed water cover 3 inches above potatoes
- Get 5 large potatoes
- Prepare 2 teaspoons ground black pepper
- Take 2 teaspoons salt
- Make ready 2 teaspoons granulated garlic powder
- Make ready 2 teaspoons onion powder
- Take 1 large fennel bulb, with stalks and leaves
- Get ——sausage——-
- Take 1 pound pan sausage, she used Odom's Tennessee Pride brand
- Take —the finalization —–
- Prepare as needed water enough to cover the potatoes 4 inches above
- Get 2 teaspoons ground black pepper
- Make ready 2 teaspoons salt
- Prepare 2 teaspoons granulated garlic powder
- Get 2 teaspoons onion powder
- Make ready 6 envelopes instant mashed potatoes 2 ounces each
- Prepare 6 bullion cubes chicken flavor
I thought the fennel flavor a bit overwhelming so I did an even balance of fennel to potatoes and used leeks in place of the spring onions. As the fennel cooks in the simmering liquid, it breaks down, thickening the broth. Of course the scent of roasting potatoes make you feel as snuggly as a kitten making muffins on a pillow, but the fennel adds an alluring licorice note in the air, making the experience just slightly more intriguing. Start your New Year with a healthy, hearty and delicious vegan soup recipe: Potato soup with roasted fennel, ginger, and garlic.
Steps to make Heather's Potato Fennel Soup:
- Peel and cut up the potatoes and cut up the fennel
- Boil the potatoes fennel and spices till potatoes are fork tender.
- Brown the sausage save the drippings
- Drain, straining the potatoes and fennel
- Then cover the fennel and potatoes with water, add spices and bring to a boil.
- Add sausage and drippings.
- Add stirring in the instant potatoes a little at the time to thicken soup.
- Serve, I hope you enjoy!
This anise-scented soup is reminiscent of the classic potato and leek soup known as vichyssoise, but it's lighter and contains no dairy It's good hot or cold. Recipe courtesy of Food Network Kitchen. Meanwhile, halve the remaining leeks lengthwise, then thinly slice and rinse. Put the carrots and half each of the sliced leeks and diced fennel on a foil-lined baking sheet. Add fennel bulbs, onions, and potatoes; sprinkle with salt and pepper.
So that’s going to wrap this up with this special food heather's potato fennel soup recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
