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

1. Heat oil over medium heat in saucepan, and saute leeks until soft.
2. Add stock, fennel bulb and salt.
3. Bring to a simmer, cover and reduce heat to low.
4. Cook until fennel is very tender, about 40 minutes.
5. Remove from heat, and stir in mint leaves.
6. Puree in 3 batches in blender until very smooth, taking care to prevent hot soup from splashing when turning on blender.
7. Return soup to saucepan, and season with added salt, if needed.
8. 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)