My on going bathroom renovation leaves for little time in the kitchen. This Potato, Leek & Fennel Soup is a variation of a recipe from Cruistot. A French restaurant in Palm Springs.
Add a loaf of crusty French Bread.............................................
A simple salad of fresh baby greens in a Parmesan Crisp..................................
And everyone is happy.................................................................................
Potato, Leek & Fennel Soup
2 tablespoons butter
2 cups sliced leeks (white and pale green parts only)
1 sliced fennel bulb, fronds reserved for garnish
1 box free-range chicken broth
1 pint half and half
2 pounds potatoes, peeled, cut into 1/2 inch pieces
Melt butter in large heavy pot over medium-high heat. Add leeks and fennel and sauté until leeks are translucent. Add broth and potatoes - bring to a boil. Reduce heat to meduim-low. Simmer soup until potatoes are very tender, about 25 minutes. Working in batches, purée soup in blender. Return to same pot and season with salt and pepper and stir in Half & Half. Re-warm if necessary. Ladle soup into bowls and garnish with reserved fennel fronds.
Photography By: Ryannan Bryer de Hickman
Sotto Il Monte Vineyards
