Cream of Fennel, Leek, and Carrot Soup

Jun 24, 2008
  • 1 tbsp olive oil
  • 2 leeks, trimmed and chopped
  • 2 cloves garlic, finely chopped
  • 2 bulbs fennel, or 3 stalks celery, trimmed and chopped
  • 2 carrots, chopped
  • 1 potato, peeled and chopped
  • 5 cups chicken stock
  • 1/4 tsp pepper
  • 1/2 tsp chopped fresh thyme
  • Salt, to taste
  • 1 cup croutons
  1. Heat oil in large saucepan and add leeks, garlic, fennel, and carrots and cook gently until vegetables are beginning to soften. Add potato, stock, pepper, thyme, and salt and bring to the boil. Reduce heat, cover and simmer gently for 20 to 25 minutes, until vegetables are very tender. Puree until very smooth. Taste and adjust seasonings if necessary. Serve sprinkled with croutons


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