Tuesday, 6 November 2012

Velvety Leek Fennel & Potato
Velvety Leek Potato & Fennel
1 leek, sliced vertically rinsed and chopped up to the light green stalk (use the dark green for stocks)
1 onion, peeled, chopped
3 cloves garlic, peeled chopped
5 medium yellow potatoes, peeled & chopped
salt & pepper to taste
1/2 cup chopped fennel (stems can be used) (celery can be substituted)
6 cup vegetable or chicken stock (preferably homemade)
2 tbsp extra virgin olive oil, vegetable or grape seed oil
parsley  or fennel frond for garnish
In a preheated medium size pot add oil, onion, garlic, leek and fennel saute for 5-8 min to soften vegetables. Sprinkle with salt & pepper.  Add diced potatoes and continue stirring and cooking on medium heat for another 5min.
Add broth and bring pot up to boil.  Immediately turn down the heat to a simmer and cook until vegetables are fork tender.  Approx. 20-30min. Taste for seasoning.
Using a slotted spoon transfer the larger chunks of vegetables to a blender add some stock just to blend and puree. 
I like leaving a few chunks to add texture so everyone can see the ingredients.
Enjoy with love!

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