Heather's Potato Fennel Soup. 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.
Though hot soups aren't typical summer fare, there are plenty of great soup ingredients out there right now - young fennel bulbs, leeks, potatoes - and so I've abandoned tradition. To give things a more summery feel than a typical potato-leek soup, I've tweaked my standard recipe and riced the. Add the roasted potatoes (including the scrapings from the pan) and the chicken stock. You can have Heather's Potato Fennel Soup using 18 ingredients and 8 steps. Here is how you cook it.
Ingredients of Heather's Potato Fennel Soup
- Prepare of --for the boil-----.
- It's as needed of water cover 3 inches above potatoes.
- It's 5 of large potatoes.
- Prepare 2 teaspoons of ground black pepper.
- It's 2 teaspoons of salt.
- It's 2 teaspoons of granulated garlic powder.
- Prepare 2 teaspoons of onion powder.
- Prepare 1 of large fennel bulb, with stalks and leaves.
- Prepare of ------sausage-------.
- Prepare 1 pound of pan sausage, she used Odom's Tennessee Pride brand.
- Prepare of ---the finalization -----.
- It's as needed of water enough to cover the potatoes 4 inches above.
- You need 2 teaspoons of ground black pepper.
- You need 2 teaspoons of salt.
- You need 2 teaspoons of granulated garlic powder.
- Prepare 2 teaspoons of onion powder.
- It's 6 envelopes of instant mashed potatoes 2 ounces each.
- It's 6 of bullion cubes chicken flavor.
Cover and bring to a boil. Lets enjoy a delicious Potato-fennel soup & many other Pakistani Heart Foods in English at kfoods.com. Potato-fennel soup Recipe in English is an easy and traditional cooking recipe to prepare at home. It provides you an awesome taste of Heart Foods.
Heather's Potato Fennel Soup instructions
- 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!.
Add the roasted potatoes (including scrapings from the pan) and the stock. Cover and bring to a boil. As the fennel cooks in the simmering liquid, it breaks down, thickening the broth. You can prepare this dish as a hot soup, but it is just as delicious served cold. This soup is comfort in a bowl.