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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Creamy Fennel and Leek Soup Recipe

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This recipe for Creamy Fennel and Leek Soup is from Lydia's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 onion, chopped
3 stalks celery, chopped
2 medium fennel bulbs, prepared and chopped
3 medim leeks, white only, sliced
2 tbsp olive oil
2 tbsp butter
1 medium head cauliflower, chopped
1 quart vegetable broth
1 to 2 cup water
2 cups (whole) milk
salt to taste (kosher)
black pepper to taste (or white)
Directions:
Directions:
In a large saucepan, melt butter in olive oil over medium-low heat. Add onions, celery, leeks and fennel and cook stirring occasionally for 10 to 15 minutes or until vegetables are softened and just starting to take on a bit of color. Add the chopped cauliflower, the stock and enough water so that the vegetables are just barely covered with liquid (they added about a cup of water). Turn up the heat and bring the soup to a simmer. Cover, turn heat to low and let simmer for 30 minutes. Remove pot from heat and puree soup in the pot with an immersion blender. Add the milk and seaon to taste. Return to low heat and cook until the soup is warmed through, but not to boil.

 

 

 

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