Best Creamy Fennel And Leek Soup Recipes

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LEEK AND FENNEL SOUP



Leek and Fennel Soup image

A hearty soup which is filling, tasty, and very easy to make.

Provided by Fiona G

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h10m

Yield 10

Number Of Ingredients 10

2 tablespoons olive oil
3 large leeks, cleaned and thinly sliced
4 large stalks celery, thinly sliced
3 large white onions, peeled and halved
1 large fennel bulb, thinly sliced
2 large baking potatoes, peeled and cut into 1/2-inch cubes
1 tablespoon salt
1 ½ teaspoons ground black pepper
8 cups water
2 cubes vegetable bouillon

Steps:

  • In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are translucent and the vegetables have begun to soften, about 10 minutes.
  • Pour 8 cups of water over the vegetables, bring to a boil, reduce the heat, and drop in the vegetable bouillon cubes. Simmer over low heat, stirring occasionally to dissolve the cubes, until the vegetables are tender and the potatoes have begun to thicken the soup, about 30 minutes.

Nutrition Facts : Calories 116.7 calories, Carbohydrate 21.3 g, Fat 3.1 g, Fiber 4.2 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 762.6 mg, Sugar 4.5 g

CREAM OF FENNEL SOUP



Cream of Fennel Soup image

If you like fennel, try this fine fennel soup. Fennel is simply simmered in stock and pureed with cream.

Provided by Kolibri

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1 small onion, chopped
2 tablespoons all-purpose flour
2 bulbs fennel, chopped, fronds reserved
2 cups water
1 cube vegetable bouillon
½ cup heavy cream
salt and freshly ground black pepper to taste

Steps:

  • Melt butter in a saucepan over medium heat and cook onion until soft and translucent. Whisk in flour and stir until a paste forms, 3 to 5 minutes. Whisk water and vegetable bouillon into the saucepan. Add fennel and bring to a boil, reduce heat, and simmer until fennel is soft, 15 to 20 minutes.
  • Puree soup with an immersion blender. Stir in cream. If soup is too thick, add more water as needed. Season with salt and pepper.
  • Chop fennel fronds. Divide soup between 4 bowls and sprinkle with fennel fronds.

Nutrition Facts : Calories 211.1 calories, Carbohydrate 14 g, Cholesterol 56 mg, Fat 17.1 g, Fiber 4 g, Protein 2.7 g, SaturatedFat 10.5 g, Sodium 158.6 mg, Sugar 1.1 g

CREAMY FENNEL AND LEEK SOUP



Creamy Fennel and Leek Soup image

If you've never cooked with fennel, try it! Its flavour really is unique. This is a deliciously flavoursome soup blending herbs and spices with fennel and leeks. Fennel has long been a central ingredient in many Asian (it's a main component in the Chinese five spice powder), Middle Eastern and European dishes. In the Middle Ages, its popularity spread northward from the Mediterranean area, where it still features in many pasta dishes. This soup is suitable both for day-to-day meals and for dinner parties. To keep it strictly vegetarian, make it with a vegetable stock. For the best results, use a really good stock, preferably home-made. This soup is best made in a large, deep (preferably non-stick) sauté pan with a lid. Next time I make it, I'm going to substitute a cup of wine for one of the cups of stock, adding it during the 15 minutes while the soup is simmering.

Provided by bluemoon downunder

Categories     Greens

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

30 g unsalted butter
2 large fennel bulbs, thinly sliced
3 leeks, thoroughly washed, 2 thinly sliced, and 1 cut in half lengthways, and then cut into 4cm strips (for garnish)
3 garlic cloves, finely chopped
4 cups chicken stock or 4 cups vegetable stock
2 rosemary sprigs
1/3 teaspoon dried thyme
1/8 teaspoon ground nutmeg
1/3 cup sour cream, low fat is fine
1/4 cup parmesan cheese, freshly grated
salt & freshly ground black pepper, to taste
1 tablespoon olive oil
1 cup sour cream, low fat is fine, to garnish
1/2 cup parmesan cheese, freshly grated, to garnish

Steps:

  • Heat the butter in a large, deep (preferably non-stick) sauté pan, over a medium heat, add the sliced fennel (NOT the strips of fennel), sliced leek and finely chopped garlic, and sauté, while stirring occasionally, for 3-4 minutes or until the fennel, leeks and garlic are beginning to soften.
  • Remove from the heat, and set aside.
  • In a large pot, heat the stock, add the rosemary sprigs, thyme and nutmeg and bring to the boil.
  • Simmer over a low heat for about 15 minutes.
  • Remove the rosemary sprigs.
  • Add the fennel, leek and garlic mixture to the pot, and stir to combine all the ingredients.
  • Set the pan in which the fennel, leek and garlic were sautéed aside, for re-use later.
  • Allow the soup to cool slightly (10 minutes cooling time should be ample), then blend it in batches in a blender or food processor until smooth.
  • As each batch is blended, pour the blended soup into another pot or pan, perhaps the deep pan used earlier to sauté the fennel, leeks and garlic.
  • Once all of the soup has been blended, stir it to ensure that it is of an even consistency (inevitably some batches were probably thinner than others).
  • Stir the sour cream and the 1/4 cup of parmesan into the soup.
  • Reheat the soup over a medium heat until it is hot, but do not allow it to come to the boil.
  • Season to taste with salt and freshly ground black pepper.
  • Turn off the heat and leave the soup covered so that it stays warm.
  • In a small non-stick pan, heat the oil, and sauté the extra leek for 2-3 minutes, or until softened but not browned.
  • Ladle the soup into warm soup bowls and top with the sautéed leek.
  • Garnish with the extra parmesan and sour cream, and serve immediately with warm crusty rolls.
  • Chef's Note: Since posting this recipe, and since last making this soup, I have found and posted a fabulous recipe for vegetable, quite unlike others I have used in the past: Vegetable Stock Recipe #135453.

FENNEL AND LEEK SOUP



Fennel and leek soup image

Provided by Nick Nairn

Categories     Light meals & snacks

Yield Serves 1-2

Number Of Ingredients 10

25g/1oz butter
½ onion, finely sliced
½ fennel bulb, trimmed and sliced
2 baby leeks, trimmed and chopped
1 garlic clove, finely chopped
200ml/7fl oz hot chicken stock (vegetarians can substitute vegetable stock)
75ml/2½fl oz double cream
2 tbsp chopped fresh chives
squeeze lemon juice
salt and freshly ground black pepper

Steps:

  • Heat the butter in a pan, add the onion, fennel and leeks and fry gently until softened slightly. Add the garlic and fry for one minute.
  • Add the stock and bring to the boil. Reduce the heat and simmer for 6-8 minutes, or until the vegetables are tender. Remove from the heat and allow to cool slightly.
  • Pour the soup into a blender. Add the cream, half of the chives and the lemon juice. Season, to taste, with salt and freshly ground black pepper and blend until smooth.
  • To serve, pour the soup into a bowl and garnish with the remaining chives.

CREAMY FENNEL AND GREENS SOUP



Creamy Fennel and Greens Soup image

Provided by Kay Chun

Categories     Soup/Stew     Milk/Cream     Blender     Thanksgiving     Quick & Easy     Dinner     Lunch     Fennel     Spinach     Beet     Fall     Collard Greens     Potluck     Simmer     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

1 tablespoon olive oil
1 tablespoon unsalted butter
1 fennel bulb, trimmed and chopped
1 small onion, chopped
1 pound mixed dark leafy greens such as collard and beet, coarse stems and center ribs discarded and leaves chopped
6 cups water
3 cups baby spinach (2 ounces)
1/2 cup heavy cream
1 tablespoon fresh lemon juice
Garnish: fennel fronds or chopped dill

Steps:

  • Heat oil and butter in a 6-quart heavy pot over medium heat until foam subsides. Add fennel, onion, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring occasionally, until softened and lightly browned, 7 to 8 minutes.
  • Add leafy greens (but not spinach) and water to pot and simmer, covered, until greens are tender, about 30 minutes. Stir in spinach and cook, uncovered, just until wilted, about 1 minute.
  • Purée soup in batches in a blender (use caution when blending hot liquids) until smooth, then return to pot. Stir in cream and lemon juice and reheat over low heat. Season with salt.
  • Cooks' note:
  • Soup can be made 2 days ahead and chilled (covered once cool). Reheat or serve cold.

CREAMY LEEK AND FENNEL BAKE



Creamy Leek and Fennel Bake image

Leek and fennel in a creamy sauce covered with a crust of parmesan and breadcrumbs. The addition of fennel seeds intensifies the flavor.

Provided by CulinaryQueen

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

1 teaspoon butter, softened
1 large fennel, coarsely shredded (about 2-3 cups)
2 leeks, sliced (1 cm thick of white part plus some of lighter green part)
3/4 cup milk
1/4 cup double cream (heavy cream)
3 garlic cloves, finely minced (or grated)
1 tablespoon butter
1 teaspoon tarragon
3/4 teaspoon nutmeg, grated
1/4 teaspoon fennel seed
1/4 cup breadcrumbs
1/4 cup parmesan cheese, grated

Steps:

  • Butter a casserole dish and set aside.
  • Preheat oven to 190C/375°F.
  • Parboil the veggies for 5-10 minutes until tender crisp.
  • In the meantime, combine all the ingredients for the cream sauce in a small saucepan. Heat over medium low heat until very hot, but not boiling, about 10-15 minutes. Stir occasionally to prevent sticking.
  • Drain the veggies well and spread over the bottom of the casserole dish.
  • Pour cream sauce over veggies. Stir around lightly to incorporate the sauce throughout.
  • Combine topping ingredients and sprinkle over veggies.
  • Bake for 20-30 minutes until bubbly and top top is golden brown.
  • Allow to sit 5 minutes prior to serving.

Nutrition Facts : Calories 220.8, Fat 13.6, SaturatedFat 8.2, Cholesterol 42.4, Sodium 240.4, Carbohydrate 19.5, Fiber 3.1, Sugar 2.4, Protein 6.8

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