Fennel and Leek Soup

Fennel is one of my favorite vegetables. It has a unique anise flavor and a soothing effect on the digestive system, which is perfect for this time of year. The potatoes in this recipe provide a creamy texture without the dairy, and if you prefer a richer flavor, roast the leeks at 400 degrees for 20 minutes before adding them to the soup.

Ingredients:

1 cup coarsely chopped leeks, white and pale green parts only

2 cups sliced fennel bulbs, the green fronds can be set aside for a garnish

3 cups white potatoes cut into ½ inch pieces

4 cups vegetable broth or your choice

2 tbsp ghee or olive oil

2 tbsp lemon juice

1 tbsp freshly chopped basil or 1 tsp dried basil

3 bay leaves

Salt and freshly ground pepper to taste

Directions:

Melt ghee in a heavy large pot over medium-high heat. Add leeks and fennel and sauté until leeks are translucent about 10 minutes. Add potatoes, broth, lemon juice, basil, bay leaves, and salt and pepper to taste. Bring to a boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 20-25 minutes. Remove the soup from the heat and remove the bay leaves. Using an immersion blender, blend the soup until it is a smooth consistency. If using a blender, work in small batches to avoid the hot soup from pushing the top off the blender, and purée the soup.  Return to the same pot. Rewarm soup if necessary. Season with salt and pepper. Ladle soup into bowls; garnish with reserved fennel fronds and serve.