There Leek and potato gratin soup with fennel is the perfect recipe to reheat dinner on cold and gloomy winter days. A simple dish in the composition, with a delicate flavor that becomes particularly tasty thanks to the gratin.
Ingrediants
- 2 large leeks
- 4 medium potatoes
- wild fennel
- 50 g of grated Parmesan cheese
- bread crumbs
- extra virgin olive oil
- salt
- pepper
There Leek and potato gratin soup with fennel is a delicious vegetarian first course, suitable for any occasion: for a comfortable meal with the family but also for a dinner with friends. It’s about a simple recipe to prepare, for a dish with a delicate, nutritious and not too caloric taste.
The vegetables, gently cooked in a casserole, remain soft and creamy. Subsequently the soup, transferred to individual cocotte and generously dusted with bread crumbs And grated Parmesan cheese, is browned in the oven. A procedure similar to that used for the French onion soup.
Good, healthy and versatile soups and the velvety of vegetables are the most suitable dishes to heat up the dull days of the colder season. Staying on the subject of leeks and potatoes our Cream of leeks and Potato soup are also to be tried.
OTHER TASTY RECIPES: Spelled and leek soup, Cauliflower and potato cream with truffle oil, Cannellini beans, barley and saffron potato soup, Spelled and potato soup
How to prepare: Leek and potato gratin soup with fennel
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
30 min – 35 min
- Portions
-
4
How to prepare: Leek and potato gratin soup with fennel
The leek and potato gratin soup recipe is simple to make. Remove the hardest part of the leeks and slice them thinly. Rinse them very well to remove any earthy residues and put them in a saucepan with a little oil to take heat on a low flame. Add very little water. Meanwhile, peel the potatoes and cut them into chunks. Add them to the leeks.
Cover with hot water and cook for about twenty minutes, stirring occasionally and topping up with more hot water if necessary. Add the chopped fresh fennel, season with salt and pepper and continue to cook, stirring occasionally: the vegetables will gradually fall apart.
Transfer the soup to the individual casseroles. Add breadcrumbs and grated Parmesan cheese to taste, then bake and grill for 5-8 minutes or until the desired degree of browning. Remove the casseroles from the oven and immediately serve the leek and potato gratin soup with fennel.
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