Three very different vegetables combine to make a flavorful soup. | ||
Yield | 4-6 servings | |
Time | 1 hour | |
Tools |
|
|
Ingredients |
|
|
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 so 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. *You might like to save a few T for garnish. |
|
Notes | 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.
Buy it: |
|
Help | Abbreviations | Conversions | Cooking tips | |
Leek, Zucchini, Fennel Soup

This sounds delicious. Thanks for sharing.