Leek and Fennel Soup

Ingredients and Weight:

• 2 tbsp olive oil
• 2 leeks, white and light green parts only, thinly sliced (about 1 pound)
• 2 medium fennel bulbs, thinly sliced (about 1 pound)
• 4 garlic cloves, minced
• 6 cups chicken or vegetable broth
• 1 cup dry white wine (optional)
• 1 tbsp chopped fresh thyme leaves
• Salt and pepper to taste
• Crème fraîche or sour cream, for serving (optional)

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Heat the olive oil in a large Dutch oven or soup pot over medium heat.
2. Add the leeks, fennel, and garlic and cook, stirring occasionally, until softened and translucent, about 10 minutes.
3. Pour in the broth and white wine (if using). Bring to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are tender.
4. Stir in the thyme, salt, and pepper.
5. Remove from heat and purée with an immersion blender or in a regular blender until smooth.
6. Return to the pot and bring to a simmer over medium heat.
7. Serve hot, topped with crème fraîche or sour cream, if desired.

Nutritional Information:

Per serving (without crème fraîche or sour cream):

• Calories: 120
• Fat: 3g
• Saturated fat: 0g
• Cholesterol: 0mg
• Sodium: 450mg
• Carbohydrates: 20g
• Dietary fiber: 2g
• Sugar: 10g
• Protein: 3g

Dish Characteristics:

• Creamy and flavorful
• Light and refreshing
• Perfect for a cold winter day
• Easily customizable to your taste preferences

User Comments:

• "This soup is so delicious and comforting. I love the combination of leeks and fennel."
• "I'm not usually a fan of vegetable soups, but this one is a winner. It's so creamy and flavorful."
• "I added a bit of extra thyme and pepper to my soup, and it was perfect."
• "This soup is a great way to use up leftover vegetables. I often add carrots, celery, or potatoes to mine."
• "I served this soup with a crusty bread and a glass of white wine. It was a perfect meal."

Special Precautions and Tips:

• If you don't have an immersion blender, you can purée the soup in a regular blender. Just be sure to let the soup cool slightly before blending to avoid splattering.
• To make the soup vegan, use vegetable broth and omit the crème fraîche or sour cream.
• For a richer flavor, sauté the leeks and fennel in butter instead of olive oil.