Kitchen Table: Fennel and Leek Soup Recipe

Try this creamy vegetarian soup with fennel, garlic and leeks for a simple, tasty meal on cool evenings.


| February/March 2000


SERVES 3 to 4  

This recipe was submitted by Diana Volpian of Surrey, British Columbia, Canada. 

• 1 heaping cup finely chopped fennel bulb (finocchio)
• 1/2 cup grated carrot
• 2 medium leeks, chopped
• 1 clove garlic, chopped
• 3 tablespoons olive oil
• 1 vegetable bouillon cube
• 3 cups water
• 2 teaspoons butter
• 2 teaspoons flour
• 1 cup milk
• Salt and freshly ground black pepper to taste

1. Sauté the fennel, carrot, leeks, and garlic in the oil, stirring occasionally. Meanwhile, dissolve 1 vegetable cube in 3 cups boiling water.



2. Add the vegetables and simmer, covered, for 40 minutes. 

3. In a small skillet, melt the butter and whisk in the flour. Gradually whisk in the milk and heat until smooth and boiling.







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