Potato Bacon Fennel Soup Recipe | Gimme Some Oven (2024)

FAQs

Which type of potato is best for soups? ›

Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.

Combine cornstarch and a little bit of water—or the chicken stock from the soup—in a small bowl. With the soup simmering over medium-low heat, whisk in the slurry. The soup should start to thicken almost immediately.

What Does Fennel Taste Like? Fennel has a very mild anise or licorice flavor that can be enhanced or sweetened depending on how it is cooked (or not cooked). When diced and sauteed with onions as one of the first steps when making a soup or stew, fennel becomes very sweet.

Finely mince the fronds to use as an aromatic garnish for salads, soups, pasta, and more, or save the fennel stalks and leaves to use in homemade vegetable broth. Find more ideas for using common vegetable scraps in stock in the Scrap Stock Recipe on page 106 of Love and Lemons Every Day.

Bring a pot of water to a boil, add the potatoes, and cook for 5-10 minutes until partially tender. Drain and then add them to your simmering soup for finishing. 3. Roasting: For a richer flavor and slightly crispy texture, try roasting the potatoes before adding them to the soup.

Russet potatoes are arguably the best potatoes for baking, although they are also great for mashing and frying. The main reason thick-skinned Russet potatoes are perfect for baking and more is because they contain significant amounts of starch.

Add Flour Or Cornstarch

Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

Cream cheese can be a delicious and tangy thickener for mashed potatoes so it stands to reason that it can also be used to add body to your favorite silky potato soup recipes — right? The answer is yes. It only works well if you do it carefully, though.

Not Adding Acid. If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

Herbs: Fennel pairs well with fresh herbs such as dill, parsley, and thyme. Cheese: Fennel pairs well with cheeses such as parmesan, feta, and goat cheese. Nuts: Fennel pairs well with nuts such as almonds, hazelnuts, and pine nuts. Meat: Fennel pairs well with meats such as pork, sausage, and chicken.

Is fennel a laxative? ›

Can fennel seeds cause constipation? Fennel seeds are unlikely to cause constipation. In fact, they are often used to relieve digestive issues, including constipation, as they can help promote bowel movement and ease digestion.

Apples, beetroot, Brussels sprouts, celeriac, corn, cucumber, garlic, grape, grapefruit, green bean, guava, kohlrabi, lemon, mushroom, olive, orange, peach, pear, pomegranate, potatoes, tomatoes, watercress, watermelon. Dill, elderflower, thyme, chickpea, cumin, chervil.

Technically speaking, all parts of the plant are edible, but most people will find the stalks too tough and fibrous to eat. The leaves can be chopped and used to flavor salads, dressings, marinades and sauces. They tend to have a slightly more citrusy flavor than the base. The base (or bulb) is delicious raw or cooked.

Although fennel eaten in normal amounts is generally safe, some people may need to be cautious about how much they consume. One study showed that breastfeeding mothers who drank two or more liters of fennel tea each day reported signs of pain in their infants.

Best Potatoes for Soup

To make a potato soup, using russets or all-purpose baking potatoes can be best as they are high in starch and low in moisture. When you use these in soups, they can soak up the liquid and lose their shape. This makes them ideal for a thick, creamy soup.

If you're looking for a fluffy, basic potato that's great for mashing or baking, opt for a russet. If you're looking for a firm, waxy potato that's ideal for salads or soups, go with red potatoes.

Leave the peels on to add a rustic texture to soups or chowders. Thick soup, creamy chowders, and chunky stews typically have a heartier texture if you leave the peels on the potatoes. To make the dishes easier to eat, keep the potatoes about 1 inch (2.5 cm) in size or smaller.

Yellow potatoes aren't exactly the same as Yukon gold, but they sure are similar. Although yellow potatoes are a little waxier than Yukon gold potatoes, you can still use them interchangeably in most recipes.