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  • Fennel, Leek And Spinach Soup

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    Fennel, Leek And Spinach Soup
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • Ideal for any spring occasion.
    • 6 Tbsp. (3/4 stick) unsalted pareve margarine
    • 6 c. minced fresh fennel bulbs
    • 4 c. minced leeks (white and pale green parts only)
    • 6 c. chicken broth
    • 2/3 c. (packed) fresh spinach leaves

    Directions

    1. Heat margarine in large pot over medium heat. Add in fennel and leeks. Saute/fry till just translucent/soft, about 15 min. Add in broth to cover pot. Simmer till vegetables are tender, about 20 min.
    2. Puree soup in small batches in blender till smooth, adding spinach to last batch before pureeing. Return soup to same pot. Season with salt and pepper.
    3. (Can be prepared 1 day ahead. Chill till cool, then cover and keep refrigerated.)
    4. Rewarm soup over low heat, stirring occasionally. Ladle into bowls and serve.
    5. serves 8

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