Fennel and Mint Soup
- 2 Tbs. extra virgin olive oil
- 2 cups sliced leek, white and light green parts only, washed
- 4 cups unsalted vegetable stock
- 4 cups sliced fennel bulb
- 1/2 tsp. kosher salt
- 1/2 cup loosely packed fresh spearmint leaves
- Creme fraiche for garnish, or as needed
- Heat oil over medium heat in saucepan, and saute leeks until soft.
- Add stock, fennel bulb and salt.
- Bring to a simmer, cover and reduce heat to low.
- Cook until fennel is very tender, about 40 minutes.
- Remove from heat, and stir in mint leaves.
- Puree in 3 batches in blender until very smooth, taking care to prevent hot soup from splashing when turning on blender.
- Return soup to saucepan, and season with added salt, if needed.
- Serve hot or chilled with drizzle of creme fraiche.
extra virgin olive oil, only, fennel bulb, kosher salt, spearmint leaves
Taken from www.vegetariantimes.com/recipe/fennel-and-mint-soup/ (may not work)