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Italian   -   Fennel And Leek Soup   adapted from A Fresh Taste of Italy by Michele Scicolone

  • 2 Large Leeks -- rinsed and chopped
  • 3 Medium Fennel Bulbs -- chopped
  • 2 Tablespoons Butter
  • 1 Tablespoon Olive Oil
  • 1 1/2 Pounds Potato -- peeled and sliced
  • 6 Cups Chicken Broth
  • Salt And Pepper -- to taste
  • Olive Oil -- for drizzling
Directions In large pot, combine leeks with butter and olive oil. Cook over medium heat for 5 minutes. Add fennel, potatoes and broth. Season with salt and pepper. Bring to a simmmer and cook for 1 hour. Stain vegetables and process until smooth in a food processor. Return vegetable puree and broth to the pot and reheat gently. Correct the seasonings, ladle into soup bowls and drizzle with olive oil.
Serves 6
Time to Make 0:00

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