Free Recipe Potato, Leek and Fennel Soup
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Potato, Leek and Fennel Soup Recipe
1/2 lb Fennel
2 c Onion; chopped
3 c Leeks; diced
2 md Potato; peeled and diced
3 tb Butter buds®
4 c Chicken broth
1 c Evaporated skim milk
Salt and pepper
Potato, Leek and Fennel Soup Preparation
Trim root and stalks off fennel. Chop 2 tbsp. of green fronds and reserve for garnish. Thinly slice fennel bulb and place in a 4-quart casserole. Add onions, leeks, potatoes and butter buds. Cover and cook on HIGH 10 min. stirring after 5 min. Add 2 cups HOT stock, cover and cook on MED-HIGH 20 min. Puree in batches in blender or food processor. Return soup to casserole. Add remaining 2 cups stock and milk. Season with salt and pepper to taste. Cook on HIGH 2-3 min. or until heated through. Garnish with chopped fennel greens. NOTES : Recipe can be doubled. Freezes well Recipe by: 365 Quick and Easy Microwave Recipes Posted to MC-Recipe Digest V1 #951 by Vickie <pvreg@gte.net> on Dec 09, 1997
Cooking Temperature:
Recipe Serves: 6
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