Leek and Fennel Soup


2 large leeks
2 large fennel bulbs, stalks and fronds removed
2 tablespoons extra virgin olive oil
2 cups low-sodium chicken or vegetable stock
3/4 teaspoon salt
2 tablespoons coarsely chopped fresh French tarragon leaves
Freshly ground black pepper


1. Cut off the darkest part of the leek and discard. Cut the leek in half lengthwise and rinse thoroughly under running water, cut off the root and slice into half circles.

2. Cut the fennel bulb in half and slice it 1/4" thick.

3. Heat olive oil in a medium saucepan over medium heat. Add the leek and cook, stirring often, until soft and translucent but not browned, about 8 minutes.

4. Add the fennel, stock and salt. (Omit or go lightly on the salt if using canned stock.) Bring the soup to a boil, reduce the heat to low, cover and simmer gently until the fennel is very soft, about 30 minutes.

5. Add the tarragon.

6. Transfer to a food processor or blender, filling it no more than half full, and puree until very smooth. Return the soup and reheat if necessary. Taste and season with pepper and additional salt if needed.

The Herbfarm Cookbook
Jerry Traunfeld
Origin Link: