Guest guest Posted March 15, 2001 Report Share Posted March 15, 2001 * Exported from MasterCook * Fennel And Leek Soup With Fennel Greens Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 208 Serving Size : 4 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 fennel bulbs -- 1 to 1 1/4 pounds 6 cups Quick Stock or water 2 medium leeks -- chopped white parts plus an inch of the greens 1 small potato -- peeled and thinly sliced 2 tablespoons olive oil or butter 1 onion -- chopped Salt and freshly milled pepper 1/3 cup cream -- optional SERVES 4 TO 6 This chameleon soup accepts Pernod to emphasize the anise, orange to complement it, a little cream to enrich it, and so forth. The ingredients provide excellent material for a quick stock. Remove the tough outer layers of the fennel and use them in the stock, along with 1 cup chopped stalks, 2 cups chopped leek greens, the leek roots, and the potato skins. Chop 1/2 cup of the fennel greens and reserve. Quarter the fennel bulbs, remove the core if tough, and thinly slice crosswise. Warm the oil in a soup pot and add the onion, fennel, leek, potato, 1 teaspoon salt. and 1 cup of the strained stock. Cover and stew over medium heat for 20 minutes, stirring occasionally. Add the remaining stock and bring to a boil, lower the heat and simmer, partially covered, until the fennel is tender, 15 to 20 minutes more. Stir in the cream and the reserved fennel greens. Taste for salt, season with pepper, and serve. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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