Last night I made potato, fennel and leek soup. I hybridized a bunch of recipes (my usual method of cooking) and I was happy with the final product. I’ll post the recipe here, though I must admit I probably didn’t measure things exactly and you don’t need to either. This is just my closest approximation to what I did.
Potato, fennel and leek soup
2 cups of chopped fennel bulb
2 cups of chopped leek
1 medium chopped onion
1/4 cup of butter
2 lbs of potato chopped
4 cups of chicken stock
1 cup of water
2 tablespoons of chopped cilantro
2 tablespoons of chopped parsley
2 cups of milk
1. Saute onion, leek, and fennel in butter for about 10-15 minutes
2. Add to potatoes, stock and water. Simmer until potatoes are cooked (~20 min). Add cilantro and parsley.
3. Puree in food processor and return to pot. Add milk and pepper and salt to taste, simmer for ~10 minutes.