Saturday, May 07, 2005

Potato, Leek and Fennel Soup

Potato, Leek and Fennel Soup (Adapted from Veg Times)

1 tablespoon olive oil
2 cups sliced leeks
2 cups sliced fresh fennel bulb
6 cups vegetable broth
16 ounces russet potatoes, cut into 1/2" pieces
salt and fresh ground pepper

In a large saucepan, heat oil over medium-high. Add leeks and fennel - cook until they have softened, about 6-8 minutes.

Stir in broth and potatoes - bring to a boil. Reduce heat and simmer until the potatoes are very tender, about 25 minutes. Purée soup with an immersion blender or use a food processor - if the latter, be sure to do it in smaller batches. Season to taste with salt and pepper. Serve warm or well chilled.

Makes about 4 to 6 servings.

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