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Fennel And Leek Soup

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 fennel bulbs, trimmed, cored, and thinly sliced
• 2 leeks, sliced
• 2 tablespoons dry sherry, vermouth, or white wine
• 3 14.5-ounce cans vegetable broth or chicken broth
• 1 pound russet potatoes, peeled and cut into 1-inch pieces
• 1 teaspoon snipped thyme or 1/2 teaspoon dried thyme, crushed
• Salt
• Cracked black pepper
• Sauteed sliced leek (optional)

Directions

1. In a Dutch oven heat butter and oil over medium heat.
2. Add fennel and 2 sliced leeks and cook 10 minutes, stirring occasionally.
3. Add sherry.
4. Cook and stir 2 minutes.
5. Add broth and potatoes.
6. Simmer, covered, 30 minutes and cool slightly.
7. Transfer fennel mixture in batches to a blender and blend until smooth.
8. Return pureed mixture to Dutch oven.
9. Stir in thyme.
10. Heat through.
11. Season to taste with salt.
12. Sprinkle each sercing with pepper and garnish with additional sauteed leeks.

Attribution