|
 Recipe:
Leek, Zucchini, Fennel SoupThree very different vegetables combine to make a flavorful soup.
| Yield |
4-6 servings |
| Time |
1 hour |
| Tools |
- large saucepan with lid
- wooden spoon
- slotted spoon
- blender or food processor
|
| Ingredients |
- 4 T olive oil
- 1 whole large leek, cleaned
and thinly sliced
- ˝ large bulb of fennel, chopped
- 1 zucchini, chopped
- 5 cloves garlic
- ˝ t fennel seeds (optional)
- 6 c vegetable stock
- salt
- pepper
|
| Directions |
Heat olive oil over medium-low heat, stir in the dark green part of
the leeks, and sauté for 5 minutes. Add the rest of the leeks along with the
fennel, zucchini, and garlic, cover, and let cook, stirring occasionally,
for 15-20 minutes, until soft. Add fennel seeds and stock, increase heat to medium,
and cook another 10-15 minutes.
Let the soup cool a bit, then put vegetables in the blender along
with a cup or two of the liquid and process until smooth. Return to the
saucepan with the rest of the liquid and stir well. Season with salt and
pepper and heat until just about to boil. Serve hot. |
| Notes |
I didn't have fennel seeds so I left them out, and the soup was still
delicious. Also, the original recipe called for two egg yolks to thicken
the soup, but I didn't see the point, so I left them out too, and the
consistency was perfect.
This recipe, called Soupe au Fenouil in French, was adapted
from The Vegetarian Bistro: 250 authentic French regional recipes, by
Marlena Spieler. Buy it:
Amazon.com |
Amazon.co.uk
|
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