Fennel Leek Soup

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Servings: 4 Prep: 20 min Cook: 40 min Dairy Free Gluten Free Paleo Freezable Homestyle Immersion Blender Soup: Hot Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Fennel Bulbs, Leeks, Extra Virgin Olive Oil, Cumin

Ingredients

4 fennel bulbs ⚠

4 large leeks ⚠

3 tablespoons extra virgin olive oil ⚠

¾ teaspoon sea salt, or to taste

½ teaspoon ground black pepper, or to taste

1 teaspoon cumin ⚠

6 cups chicken broth

Instructions

1. Coarsely chop the fennel bulbs and leeks, reserving the fronds of the fennel, minced, for garnish. Save the greens of the leeks for making chicken stock.

2. Heat olive oil in a large sauce pan or soup pot. Add fennel, leeks, sea salt, pepper, and cumin. Sauté for 20 minutes, stirring often, until the veggies begin to soften.

3. Add chicken broth, cover, and simmer 20 minutes. Using an immersion blender, puree until smooth, or alternatively purée in small batches in food processor or blender.

4. Add salt and pepper to taste. Serve immediately topped with minced fennel fronds.