Potato, leek & fennel soup (kinda) like my boys at Pita Kabob make it. Recipe after the photo. 🥔🥣
📸: 24-70mm 2.8 L
8 cups of water or vegetable broth 5 lbs. of potatoes; reserve 2 lbs. 2 medium leeks; roughly chopped 1 celery stalk; roughly chopped 1 large onion; roughly chopped 1 bulb of fennel 1 bay leaf 6 tbsp. of coconut or olive oil 1 tsp. of marjoram 1/4 cup of fresh parsley; roughly chopped 4 tsp. fresh thyme or 2 tsp. of dry thyme Salt & white pepper 1/3 cup coconut milk 1 crispy baguette 2 tbsp. of olive oil 1 garlic clove; peeled
In a large saucepan over low-medium heat, add oil to coat surface and add leeks, celery, onions, fennel, potatoes, 1 tsp of kosher salt and 1 tsp of white pepper. Cook until onions are translucent and vegetables are soft; about 8-10 minutes. Add water or vegetable broth to vegetables and bring to a boil. Reduce heat, cover, and simmer until vegetables are tender and potatoes are soft; about 20-25 minutes. While vegetables are simmering, peel remaining 2 lbs. of potatoes and cut into 1” dice.
In a separate saucepan, add diced potatoes and fill with water until potatoes are covered. Add 1 tsp. of kosher salt, bring to a boil and cook potatoes until slightly firm. Remove from water in a colander and set aside. Cut baguette diagonally into 1-1/2” thick pieces, place olive oil on flat plate and dip one long side of bread in oil making sure to soak. Bake oiled side down in preheated oven at 350ºF until golden brown. Rub peeled garlic clove on oiled side until fragrant.
When vegetables are done simmering (about 20-25 minutes), remove from heat, remove bay leaf, blend in small batches and return to saucepan. Add coconut milk and keep on low heat. Add, 1 tsp. of white vinegar, thyme and marjoram, then salt & white pepper to taste. Add in diced potatoes to finished soup and garnish with fennel fronds. If soup is too thick, thin out with water or veggie broth until soup reaches desired viscosity.