1 fresh fennel bulb,
trimmed
10 cups water
2 leeks, sliced
down the center and well rinsed
1½ cups carrots,
peeled and coarsely chopped
4 cups sweet
potatoes, coarsely chopped
½ tsp. dried thyme
½ tsp. fennel
seeds
1½ tsp. salt (or
to taste)
2 Tbs. olive oil
2 cups spinach,
rinsed and stemmed
2 Tbs. fresh dill,
chopped
1 Tbs. fresh lemon
juice
Freshly ground
black pepper, to taste
Thinly sliced
radishes, for garnish
Remove any tough
outer layers from the fennel bulb, setting the tender inner bulb aside. Rinse the outer layers well and place in a
large pot with the water. Cut off the
dark green tops of the leeks and rinse well to remove any hidden sand. Add to the pot, along with the carrots, about
½ of the potatoes, the thyme, the fennel seeds, and salt. Bring to a boil and then lower the heat. Simmer, covered, for about 45 minutes. Meanwhile, cut the fennel bulb in half and
slice thinly. Remove the root ends from
the leeks and peel off the outermost layer.
Chop the white and most tender green parts. In a large soup pot, sauté the fennel and
leeks in the olive oil until tender, about 10 to 15 minutes. Strain the prepared stock and add to the
fennel and leeks. Add the rest of the
potatoes and simmer until soft, about 15 minutes. Stir in the spinach, dill, lemon juice and
salt to taste. Puree in batches in
blender until smooth and silky. Add salt
and pepper to taste and finish with a few floating radish slices. 1½ hours preparation time. Makes 8 servings.
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