Fragrant Leek and Fennel Summer Delight Soup
Indulge in the aromatic fusion of slow-caramelized onions, tender leeks, and vibrant fennel, enhanced by the creamy texture of diced potatoes simmered to perfection. This delightful summer soup is not just nourishing but also a symphony of flavors that envelops you in comfort with every spoonful. A splash of sherry wine adds depth, while a drizzle of heavy cream creates a rich finish, topped elegantly with a sprinkle of fresh herbs. For an elevated touch, serve it with sautéed balsamic mushrooms that impart a savory contrast, transforming this dish into a summer celebration.
N/A
Servings
N/A
Calories
22
Ingredients
Ingredients
Leeks
2 (chopped, cleaned well)
Sweet onions
3 large (cut in half and thin-sliced)
Fennel bulb
1/4 lb (chopped, including part of the tender stem)
Potatoes
3 (peeled and diced fine)
Garlic
3 teaspoons (minced)
Chicken stock
4 cups (or broth)
Sherry wine
1/2 cup (n/a)
Heavy cream
3/4 cup (n/a)
Instant potato flakes
1/4-1/2 cup (n/a)
Kosher salt
1 tablespoon (n/a)
Ground black pepper
1 teaspoon (n/a)
Grated nutmeg
1 dash (n/a)
Fresh parsley
1/4 cup (chopped fine, reserve some for garnish)
Fresh thyme
1 teaspoon (n/a)
Fresh rosemary
1 teaspoon (chopped fine)
Butter
3 tablespoons (n/a)
Olive oil
1 tablespoon (n/a)
Cremini mushrooms
8 (cut in half)
Balsamic vinegar
1/8 cup (n/a)
Olive oil (for mushrooms)
1 tablespoon (n/a)
Kosher salt (for mushrooms)
1/2 teaspoon (n/a)
Ground black pepper (for mushrooms)
1/4 teaspoon (n/a)
Instructions
1
In a large pot over medium heat, melt the butter and olive oil together. Add the minced garlic and sauté for about 1 minute until fragrant.
2
Incorporate the chopped leeks, sliced fennel, and sweet onions into the pot. Allow them to cook slowly, stirring occasionally, until they are lightly golden and fragrant, about 10-15 minutes.
3
Add the diced potatoes to the pot, mixing everything well. Sprinkle in the chopped fresh herbs (thyme, rosemary, and parsley), along with the kosher salt, black pepper, and a dash of nutmeg. Cook for an additional 5 minutes to meld the flavors.
4
Pour in the sherry wine, using it to deglaze the bottom of the pot and scrape up any flavorful bits. Add the chicken stock, stirring to combine. Bring to a gentle simmer and let it cook for 30 minutes or until the potatoes are tender and can be easily broken down.
5
To thicken the soup, gradually stir in the instant potato flakes until the desired consistency is achieved. This will enrich the soup without the need for traditional thickeners.
6
Stir in the heavy cream, allowing it to warm through. Taste and adjust seasoning with salt and pepper as needed.
7
For the balsamic mushrooms, preheat your oven to 450°F (232°C). In a bag, combine halved cremini mushrooms with balsamic vinegar, olive oil, kosher salt, and black pepper. Toss to coat evenly.
8
Spread the mushrooms on a cookie sheet lined with foil and roast in the oven for 10-12 minutes until they are golden brown and caramelized.
9
To serve, ladle the warm soup into bowls, top with the roasted balsamic mushrooms, and garnish with reserved fresh parsley. Enjoy your comforting bowl of summer goodness!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the full name of this recipe?
The recipe is called Fragrant Leek and Fennel Summer Delight Soup.
What are the primary aromatic vegetables used in this soup?
The soup features 2 chopped leeks, 3 large thin-sliced sweet onions, and 1/4 lb of chopped fennel bulb.
How should the leeks, fennel, and onions be cooked initially?
They should be cooked slowly over medium heat in butter and olive oil for about 10-15 minutes until lightly golden and fragrant.
How are the potatoes prepared for the soup?
Use 3 potatoes that have been peeled and diced fine.
What type of wine is used to deglaze the pot?
The recipe calls for 1/2 cup of sherry wine to deglaze the pot and scrape up flavorful bits.
How do you thicken the soup without traditional thickeners?
The soup is thickened by gradually stirring in 1/4 to 1/2 cup of instant potato flakes.
What is the special topping recommended for this soup?
The soup is topped with roasted balsamic cremini mushrooms.
At what temperature should the balsamic mushrooms be roasted?
The mushrooms should be roasted at 450°F (232°C).
How long do the mushrooms need to be in the oven?
Roast the mushrooms for 10-12 minutes until golden brown and caramelized.
What herbs are included in the soup base?
The soup includes fresh parsley, fresh thyme, and finely chopped fresh rosemary.
How much garlic is used in the recipe?
The recipe requires 3 teaspoons of minced garlic.
What liquid base is used for the soup?
Use 4 cups of chicken stock or broth.
How much heavy cream is added at the end?
3/4 cup of heavy cream is stirred into the soup at the end.
Is there a specific spice used for a dash of extra flavor?
Yes, a dash of grated nutmeg is added along with the herbs and salt.
How many mushrooms are needed for the garnish?
The recipe calls for 8 cremini mushrooms, cut in half.
How much balsamic vinegar is needed for the mushroom glaze?
You will need 1/8 cup of balsamic vinegar to coat the mushrooms.
How long does the soup simmer after adding the stock?
The soup should simmer for 30 minutes or until the potatoes are tender.
What fats are used for sautéing the vegetables?
3 tablespoons of butter and 1 tablespoon of olive oil are used to sauté the vegetables.
How much kosher salt is used in the main soup pot?
One tablespoon of kosher salt is used in the soup.
What is the first step in making the soup?
The first step is melting butter and olive oil together and sautéing minced garlic for about 1 minute.
How are the mushrooms prepared before roasting?
They are combined in a bag with balsamic vinegar, olive oil, kosher salt, and black pepper and tossed to coat.
Which fresh herb is also used as the final garnish?
Reserved fresh parsley is used as a garnish along with the mushrooms.
Is this soup considered a comfort food?
Yes, it is described as a comforting bowl of summer goodness with a rich finish.
What is the preparation for the fennel?
The fennel bulb should be chopped, including part of the tender stem.
How are the sweet onions sliced?
The sweet onions should be cut in half and then thin-sliced.
How much ground black pepper goes into the soup?
The recipe specifies 1 teaspoon of ground black pepper for the soup.
What are the seasoning amounts for the roasted mushrooms?
The mushrooms use 1/2 teaspoon of kosher salt and 1/4 teaspoon of ground black pepper.
Can you use the tender stems of the fennel?
Yes, the recipe includes part of the tender stem in the chopped fennel.
What type of salt should be used for this recipe?
The recipe specifically lists kosher salt.
Is the garlic sautéed before or after the leeks?
The garlic is sautéed for 1 minute before the leeks, fennel, and onions are incorporated.