FENNEL AND LEEK SOUP

Ingredients

• 2 tbsp salted butter
• 1/4 cup chopped onion
• 4 cups cubed fennel (1/2 inch)
• 4 cups sliced leeks (white and tender light green portions only)
• 1 cup chopped celery
• 1/4 cup dry sherry
• 6 cups chicken broth
• 3 cups cubed peeled potatoes (1/2 inch)
• 1 can (19 oz/540 mL) white kidney beans, rinsed and drained
• 1 tbsp thyme, crumbled
• Salt and freshly ground pepper*
• Fennel fronds, optional
• Basil or chive oil, optional

Directions

1. ​Melt butter in a Dutch oven over medium heat. Add onion and sauté for 1 minute. Add fennel, leeks and celery; sauté until vegetables are softened and lightly browned, about 10 minutes. Add sherry and cook, stirring, until most of liquid has evaporated, about 1 – 2 minutes. Stir in broth and potatoes. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 30 minutes. Remove from heat.
2. Purée mixture in batches in a blender, filling blender no more than half full for each batch. Return mixture to pan. Stir in beans and thyme. Cook over medium heat, stirring frequently, until heated through. Season to taste with salt and pepper.