国产热热热精品,亚洲视频久久】日韩,三级婷婷在线久久,99人妻精品视频,精品九热人人肉肉在线,AV东京热一区二区,91po在线视频观看,久久激情宗合,青青草黄色手机视频

USEUROPEAFRICAASIA 中文雙語(yǔ)Fran?ais
Lifestyle
Home / Lifestyle / Recipes

Fennel, garlic and potato soup

Agencies | Updated: 2012-06-21 09:38
Fennel, garlic and potato soup

Fennel, garlic and potato soup [Photo/The New York Times]

This anise-scented soup is reminiscent of the classic potato and leek soup known as vichyssoise, but it's lighter and contains no dairy. It's good hot or cold.

2 tablespoons extra virgin olive oil

1/2 large or 1 medium onion, diced

2 stalks celery, sliced

2 pounds bulbfennel, trimmed, washed and diced

1 pound Yukon gold potatoes, peeled and diced

6 garlic cloves or1/2 head green garlic, peeled and cut in half

Salt to taste

A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, 1/2 teaspoon fennel seeds and 1/4 teaspoon black peppercorns, tied in cheesecloth

2 quarts water, vegetable stock or chicken stock

Freshly ground pepper

For garnish, choice of:

Chopped fresh fennel fronds

Lightly crushed fennel seeds

Paper-thin slices of fennel bulb

Garlic croutons

Shaved Parmesan

1. Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion, celery, chopped fennel and a generous pinch of salt. Cook gently forabout 5 to 8 minutes, until the vegetables have softened and lost some of their volume. Add the potatoes, garlic, bouquet garni and the water or stock and bring to a boil. Reduce the heat, add salt to taste, cover and simmer 45 minutes.

2. Remove the bouquet garni. Blend the soup until smooth with an immersion blender, or ladle into a blender, working in 1 1/2-cup batches. Remove the center from the blender cover, place a towel over the cover and pull it down tightly to prevent splashing. Blend and return to the pot. Heat through, add salt and pepper totaste and serve, or chill and serve cold, with your choice of garnishes.

Yield: 6 servings.

Advance preparation: This will be good for 2 to 3 days. Whisk the soup before reheating or serving cold.

Nutritional information per serving (6 servings): 159 calories; 5 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 0 milligrams cholesterol; 28 grams carbohydrates; 7 grams dietary fiber; 105 milligrams sodium (does not include salt to taste); 4 grams protein

The New York Times

Copyright 1995 - . All rights reserved. The content (including but not limited to text, photo, multimedia information, etc) published in this site belongs to China Daily Information Co (CDIC). Without written authorization from CDIC, such content shall not be republished or used in any form. Note: Browsers with 1024*768 or higher resolution are suggested for this site.
License for publishing multimedia online 0108263

Registration Number: 130349
FOLLOW US
科尔| 新邵县| 长顺县| 西安市| 长顺县| 旺苍县| 荣成市| 永泰县| 墨江| 南溪县| 威海市| 安图县| 吴忠市| 邵东县| 平山县| 荔波县| 讷河市| 安塞县| 福建省| 台中市| 南丰县| 晋州市| 庆安县| 洛南县| 鲁山县| 莫力| 北宁市| 通城县| 长白| 无极县| 宁武县| 余江县| 富源县| 高平市| 建瓯市| 化州市| 文山县| 从江县| 石泉县| 蓝田县| 汶川县|