A thick, creamy and nutritious soup made with potatoes and leeks and complemented by incredibly aromatic fennel. It turns out to be quite satisfying, although, unlike other similar soups, it contains fewer calories. The cream in the soup has been replaced with skim milk, and a light vegetable broth made from leeks and fennel is used instead of chicken broth. Soup whipped in a blender to a creamy consistency is served with a topping of baked vegetables and fresh herbs. Eat it with ricotta toasted bread and enjoy.

Ingredients

• 3 large leeks 1 large diced fennel root (set aside) 3 large carrots, diced 2 tbsp. l. unsalted butter 1 kg. potatoes, peeled and cut into 2.5 cm pieces. 1.5 tbsp. skim milk 1/4 tbsp. chopped fresh parsley and / or dill 0.5 tbsp. reduced fat ricotta 4 slices of italian bread with crust, toasted

Directions

1. Preheat oven to 230 ° C. Prepare the broth: Cut off the dark green tops from the leeks and place in a large saucepan along with the fennel herbs; add 8 tbsp. water. Bring to a boil, then reduce heat to medium, cover and simmer for 20 minutes. In the meantime, cut the remaining leeks in half lengthwise, then slice thinly and rinse. Place the carrots and half each chopped leek and diced fennel on a foil-lined baking sheet. Sprinkle with salt and black pepper, drizzle with cooking spray and stir. Bake until golden brown, about 25 minutes.
2. Meanwhile, melt the butter in a cauldron or saucepan over medium-high heat. Add remaining leeks and fennel and stir-fry until tender, about 4 minutes. Add potatoes and 2 tbsp. ready-made broth. Cover and cook until tender, 15 minutes. Add 4 more tbsp. broth and milk; bring to a boil. Pour the soup into a blender and chop in several portions; season with salt and pepper to taste. Pour the soup into bowls, top with the baked vegetables and chopped greens. Spread ricotta on toasted bread and sprinkle with black pepper; serve with soup.

Potato soup with fennel

• Serves: -
• Prepare Time: -
• Cooking Time: 40 minutes
• Calories: -
• Difficulty: Easy

A thick, creamy and nutritious soup made with potatoes and leeks and complemented by incredibly aromatic fennel. It turns out to be quite satisfying, although, unlike other similar soups, it contains fewer calories. The cream in the soup has been replaced with skim milk, and a light vegetable broth made from leeks and fennel is used instead of chicken broth. Soup whipped in a blender to a creamy consistency is served with a topping of baked vegetables and fresh herbs. Eat it with ricotta toasted bread and enjoy.

Ingredients

• 3 large leeks 1 large diced fennel root (set aside) 3 large carrots, diced 2 tbsp. l. unsalted butter 1 kg. potatoes, peeled and cut into 2.5 cm pieces. 1.5 tbsp. skim milk 1/4 tbsp. chopped fresh parsley and / or dill 0.5 tbsp. reduced fat ricotta 4 slices of italian bread with crust, toasted

Directions

1. Preheat oven to 230 ° C. Prepare the broth: Cut off the dark green tops from the leeks and place in a large saucepan along with the fennel herbs; add 8 tbsp. water. Bring to a boil, then reduce heat to medium, cover and simmer for 20 minutes. In the meantime, cut the remaining leeks in half lengthwise, then slice thinly and rinse. Place the carrots and half each chopped leek and diced fennel on a foil-lined baking sheet. Sprinkle with salt and black pepper, drizzle with cooking spray and stir. Bake until golden brown, about 25 minutes.
2. Meanwhile, melt the butter in a cauldron or saucepan over medium-high heat. Add remaining leeks and fennel and stir-fry until tender, about 4 minutes. Add potatoes and 2 tbsp. ready-made broth. Cover and cook until tender, 15 minutes. Add 4 more tbsp. broth and milk; bring to a boil. Pour the soup into a blender and chop in several portions; season with salt and pepper to taste. Pour the soup into bowls, top with the baked vegetables and chopped greens. Spread ricotta on toasted bread and sprinkle with black pepper; serve with soup.

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