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Before you jump to Leek, fennel and potato soup recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Very good For You.
Just about every single article you read about improving your health or losing weight is going to tell you to ignore the drive through and cook all of your meals instead. This is actually very true. But occasionally the last thing you wish to do is prepare a whole meal for yourself and your family. Sometimes you just wish to go to the drive through en route to your home and call it a day. There isn’t any reason that you shouldn’t be authorized to do this and not be tormented by guilt about slipping on your diet. This can be done because plenty of the popular fast food spots are attempting to make their menus better now. Here is the way to eat healthfully when you reach the drive through.
Choose a drive through depending on if it has healthier options available. Arby’s for example, is void of burgers. You could have roast beef sandwiches, wraps and salads instead. While Wendy’s has offered hamburgers for decades, in addition they have plenty of other healthy options like salads, baked potatoes and chili. Not all fast food places are as unhealthy as McDonalds with its deep fried every thing.
Logic states that that one of the best ways to stay healthy is to avoid the drive through and never eat fast food. While this is usually a good suggestion all you need to do is make a few good decisions and visiting the drive through isn’t anything to worry about–when you do it in moderation. At times what you require most is just to have somebody else do the cooking. There isn’t any reason to feel bad about visiting the drive through when you make healthy and balanced decisions!
We hope you got benefit from reading it, now let’s go back to leek, fennel and potato soup recipe. You can cook leek, fennel and potato soup using 6 ingredients and 4 steps. Here is how you do it.
The ingredients needed to prepare Leek, fennel and potato soup:
- Take 2 tbsp butter
- Use 3 cups chopped leeks
- Take 2 cups chopped fennel
- You need 1 L chicken broth
- Take 2 Yukon gold potatoes
- Get Fennel fronds and tarragon for garnishing
Instructions to make Leek, fennel and potato soup:
- In a large pot, melt 2 tbsp butter over medium heat. Sauté 3 cups of chopped leeks and 2 cups of chopped fennel.
- When these turn translucent, add 1 L of water and a chicken bouillon cube. Bring to a boil.
- Add 2 diced Yukon Gold potatoes. Simmer until potatoes become very tender.
- Add salt to taste and fennel fronds and tarragon to garnish. Here’s a photo of the puréed version.
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