Creamy Any Vegetable Soup

iStockphoto
This potato, leek, and broth base is a wonderful building block for an astounding number of flavorful, velvety soups. The recipe for fennel soup follows, but in place of the fennel, try adding a cup of chopped carrots, or corn off the cob, or chopped broccoli, or diced turnips. I could go on! The method is the same: First, you soften the vegetables, then add the broth and just a bit of cream, simmer, and purée. If you omit all the other vegetables, this becomes the perfect potato and leek soup; serve it chilled and you have a great vichyssoise.

Ingredients
  • 1/4 cup olive oil
  • 1 whole leek, trimmed and chopped
  • 1/2 fennel bulb, trimmed and chopped, tops reserved for garnish
  • 2 cloves garlic, minced
  • 1 potato, peeled and roughly chopped
  • 4 cups chicken broth
  • 1/2 cup cream
  • Salt
  • Freshly ground black pepper
Instructions

1. Heat the oil in a large heavy-bottomed pot over medium-high heat and sweat the leeks and fennel, stirring, for about 2 minutes. Add the garlic and cook 2 minutes more.

2. Add the potatoes, chicken broth, and cream. Bring to a boil, then reduce immediately to a simmer. Cook until the potatoes are soft, about 20 minutes.

3. Transfer the soup to a blender and purée. Season with salt and pepper. Garnish with chopped fennel fronds.

From My Family Table: A Passionate Plea for Home Cooking by John Besh/Andrews McMeel Publishing. 

Categories: 
Soups/Stews
Prep time: 
10 minutes
Cook time: 
30 minutes
Total time: 
40 minutes
Yield: 
8 servings

Top Recipes

What should you do with that extra wasabi next to your sushi? Nothing

Trevor Corson, author of The Story of Sushi, says skip the soy sauce and extra wasabi with your sushi so you can taste the fish.