4 Servings

Ingredients

• 3 large Fennel bulbs or about 7 cups, sliced into one inch pieces
• 2 small leeks or about 2 1/2 cups, sliced
• 1 Yukon potato or 1 1/2 cups, cut into 1/2” cubes
• 2 ribs celery, chopped
• 1 small yellow carrot, cut into coins
• 1 clove garlic, chopped
• 4-4 1/2 cups water
• 1 1/2 tsp fresh thyme leaves
• 1 1/2 fennel seeds, toasted and ground
• 1 tbsp unsalted butter
• 1 tsp rock salt
  A little Flamingo Estate olive oil

Steps

• Roast sliced fennel with a little olive oil and sprinkle of
  salt at 400°F for 30-35 minutes, tossing halfway through.
  Set aside.
• Dry toast fennel seeds in a pan over low heat until slightly
  fragrant and grind when cooled.
• Heat butter in a medium pot over medium heat, and add ground
  fennel. Stir and cook for about 1 minute. Add leeks, celery,
  carrot and garlic and cook for 10 minutes until soft. Then,
  add thyme, potatoes, 4 cups of water and remaining 1 tsp salt.
  Cover, and simmer until potatoes are tender about fifteen
  minutes. Off heat, add the roasted fennel to the pot and puree
  with an immersion blender, or transfer to a blender when
  slightly cooled. May add a touch more water as desired to thin
  out soup.
• Garnish with fresh fennel fronds and enjoy!