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Description
Food 52
Ingredients
US|METRIC
6 SERVINGS
- 3 Tbsp. unsalted butter
- 1 leek (white and light-green parts only, cleaned, halved lengthwise, and thinly sliced into half-moons)
- 1 potato (large white, cut into 1" pieces)
- 3 1/2 cups chicken stock
- 1 handful fronds
- 2 cups buttermilk
- ground white pepper
- 1/2 cup crème fraîche (or sour cream)
- smoked salmon caviar (for garnish, optional)
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Directions
- Melt butter in a stockpot over medium-low heat. Add leek, season with salt, and cook, covered, until tender, about 15 minutes.
- Add potatoes and stock. Bring to a boil, then reduce the heat and simmer until potatoes are tender, about 20 minutes. Stir in fennel (bulb and fronds) and cook for about 5-7 more minutes.
- Working in batches, purée soup in a blender until smooth. Transfer puréed soup to a large bowl.
- Season with salt and white pepper to taste. Stir in sour cream (or crème fraîche) and buttermilk just before serving. Adjust seasoning as needed. If necessary, thin the soup with a bit more chicken stock or water to achieve desired consistency.
- Garnish, if you like, with a sliver of smoked salmon and a tiny drop of caviar. This soup may be served hot or cold.
NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories240Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol40mg13% |
Sodium710mg30% |
Potassium580mg17% |
Protein12g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber2g8% |
Sugars9g |
Vitamin A15% |
Vitamin C20% |
Calcium15% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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