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Fennel, Leeks, and new potatoes poached in smokey ginger and lemongrass infused broth

Garden Vegetable Soup in Smokey Lemongrass Broth

Poaching is a technique you don’t see a lot but it’s actually a lovely way to cook food. It's most often used to cook fish and chicken as a way to keep the food moist and full of flavour without added fat. But here its used with vegetables to impart complex aromatic flavors while keeping the texture of each in place. 
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Main Course, Soup
Cuisine: Modern Soul Food
Servings: 4 people
Calories:
Author: Marwin Brown

Ingredients

  • 2 leeks white and light green parts, thinly sliced
  • ½ pound new potatoes sliced ¼ inch thick
  • 1 medium fennel bulb thinly sliced
  • 2 small kohlrabi bulbs sliced ¼ inch thick
  • 4 sprigs fresh thyme
  • 1 quart vegetable broth
  • ½ quart water
  • 4 slices ginger
  • 1 stalk lemon grass cut into quarters
  • 2 bay leaves
  • 3 dried smoked chile peppers morita or chipotle
  • 1 tablespoon white wine vinegar
  • kosher salt and black pepper
  • 1 bunch Swiss chard stems removed and leaves roughly chopped

Instructions

  • In a large saucepan or pot, bring all ingredients except Swiss chard to a boil.
  • Reduce heat to medium-low and simmer gently for 15 minutes.
  • Remove the chile peppers, lemongrass, thyme sprigs, and ginger.
  • Add the Swiss chard and cook until the greens are tender about 3 minutes.

Notes

I chopped my vegetables on the thicker side and so had to increase the cooking time. Also with the different aromatics, the longer you let them simmer and/or rest the more flavor as the ingredients really meld together quite well.
Vegetables will infuse the broth as well.
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