Leek and Fennel Soup

A hearty soup which is filling, tasty, and very easy to make.

Step: 1

In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are translucent and the vegetables have begun to soften, about 10 minutes.

Step: 2

Pour 8 cups of water over the vegetables, bring to a boil, reduce the heat, and drop in the vegetable bouillon cubes. Simmer over low heat, stirring occasionally to dissolve the cubes, until the vegetables are tender and the potatoes have begun to thicken the soup, about 30 minutes.

Per Serving: 117 calories; protein 2.7g; carbohydrates 21.3g; fat 3.1g; sodium 762.6mg.

The name of “stew” can process to 2 time a food and a cooking method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, instead it does have a few notable differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.