December 05, 2011
1 oz. butter or 2 Tbsp olive oil
2 large fennel bulbs, thinly sliced
2 leeks, thinly sliced
4 cups vegetable or chicken stock
1 rosemary sprig
Salt to taste
1 Tbsp oil
1 extra leek, sliced lengthwise into narrow strips
¼ green pepper, diced very small
1. Heat butter or olive oil in a large saucepan; add fennel and leek. Sauté for 5 minutes. Add stock and rosemary. Cook, covered, over medium heat for 30 minutes, stirring occasionally.
2. Remove rosemary. Purée the soup with an immersion blender. Reheat soup and season with salt.
3. Meanwhile, for garnish: heat oil in frying pan; cook extra leek and green pepper 3 to 5 minutes until soft, but not browned.
4. Spoon soup into bowls and top with fried leek and green pepper.