This versatile soup can be served hot in the winter or chilled in the summer. Fennel, a white celery-like bulb, gives it a delicate anise flavor. For a more powerful punch, try substituting green onions for leeks.
- 1 Tbs. olive oil
- 2 leeks, white and pale green parts sliced (about 2 cups)
- 2 medium fennel bulbs, sliced, and fronds reserved for garnish (about 2 cups)
- 6 cups low-sodium vegetable broth
- 1 lb. russet potatoes, peeled and cut into 1/2-inch pieces (about 2 cups)
1. Heat oil in large saucepan over medium-high heat. Add leeks and fennel, and cook 7 minutes, or until softened, stirring often.
2. Add broth and potatoes, and bring to a boil. Reduce heat to medium low. Simmer 25 minutes, or until potatoes are very tender.
3. Purée soup in batches in food processor. Return to pot. Season with salt and pepper.
4. Ladle soup into bowls, garnish with fennel fronds, and serve.
- Serving Size: Serves 6
- Calories: 134
- Carbohydrate Content: 27 g
- Fat Content: 2 g
- Fiber Content: 3 g
- Protein Content: 2 g
- Sodium Content: 512 mg
- Sugar Content: 3 g