fennel, leek and potato soup - need to make an adjustment

[yorkshirepud]

I am going to make the soup below this weekend but want to elimate the chopped fennel bulb ... just want leek/potato soup (can't find a recipe) ... so I adapt the broth/water amount? If so, by who much do you think?

Thanks.
YP

Fennel, Leek, and Potato Soup
This is a warm version of vichyssoise, and it makes a nice vegetarian appetizer.

This recipe can be found on page 336 of Cooking Light Annual Recipes 2002.
Ingredients
1 tablespoon butter
2 cups chopped fennel bulb (about 2 small bulbs)
2 cups thinly sliced leek (about 2 large)
13/4 cups (1-inch) cubed peeled baking potato
11/4 cups water
1/2 teaspoon salt
1/4 teaspoon fennel seeds
1/8 teaspoon black pepper
2 (141/2-ounce) cans fat-free, less-sodium chicken broth
Fennel fronds (optional)

Directions
Melt the butter in a Dutch oven over medium-high heat. Add fennel bulb and leek; saute 4 minutes. Add potato, water, salt, fennel seeds, pepper, and broth, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining soup. Return pureed soup to pan; simmer 5 minutes or until slightly thick. Garnish with fennel fronds, if desired.

[JackieO]

This is my favorite leek & potato soup from the Epicurious.com Web site. It generally gets good reviews from the cooks who try it. Next time I make it, I'll add fennel a la your original post.

LEEK AND POTATO SOUP

This soup is related to brotchán foltchep, a classic leek and oatmeal soup (also known as brotchán roy) that combines leeks, oatmeal and milk. This version is thickened with potatoes instead of oatmeal and flavored with chicken stock instead of milk. Serve it with savory whole wheat scones or slices of brown soda bread.

3 tablespoons butter
3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
2 large russet potatoes (about 18 ounces total), peeled, diced
4 1/2 cups (or more) chicken stock or canned low-salt broth

2 tablespoons chopped fresh chives

Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.

Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.

Serves 4

[Searcher]

Hi,
We've been using this recipe from Martha Stewart's Living magazine for several years now. I usually substitute thyme for the rosemary, use canned chicken broth (low sodium/no fat) and the soup is so creamy without adding the milk or cream that I often leave it out or use skim. I usually use my immersion blender and don't bother removing part of the soup before puréeing.

Potato Leek Soup
Makes 3 quarts


2 dried bay leaves
6 sprigs fresh rosemary or 2 teaspoons dried
4 sprigs fresh flat leafed parsley
1 teaspoon whole black peppercorns
3 tablespoons olive oil
4 tablespoons unsalted butter
4 stalks celery, cut in ¼ inch dice
6 leeks, white parts only, washed well, thinly sliced
4 shallots, diced
6 cloves garlic, minced
2 ½ pounds Yukon gold potatoes,, peeled and cut into 1 inch pieces.
8 cups Chicken stock or 5 fourteen ounce cans low sodium chicken stock
1 cup milk
½ cup heavy cream
Salt and freshly gound black pepper

1. Make a bouquet garni; first wrap the bay leaves, rosemary, parsley, and peppercorns in a piece of cheesecloth. Then tie with a piece of kitchen twine, and set aside.

2. Heat the olive oil and butter in a medium stockpot. Add the celery, leeks, shallots, and garlic. Cook on medium-low heat until very soft, about 45 mintues, stirring only occasionally. Do not brown. Add the potatoes, stock and reserved bouquet garni. Bring mixture to a boil, then reduce to a gentle simmer. Cook until potatoes are very tender, about 40 minutes. Remove bouquet garni and discard.

3. Working in batches, pass half the soup through a food mill, fitted with a medium disk, into a large saucepan. Add remaining chunky soup. Place the saucepan on medium-low heat to warm the soup. Slowly stir in milk and cream and season with salt and pepper. Serve hot.

MSL October 1999

[yorkshirepud]

thanks guys ...

with those recipes I think I can make the relevant adjustments ... :)

YP