I have heard getting a farm box being compared to dealing with what life hands you. For the first several months of our CSA membership I would not go near the greens. Now I look forward to them most of all. It’s funny how we sometimes push away what is best for us. And so it goes with the fennel. I have been resistant to using it and decided to go for it in this soup. The hint of licorice added the perfect balance and I didn’t need to spice the soup at all. This soup is light, creamy, earthly and delicious!
- One large leek (white part only) chopped
- Two medium sized potatoes peeled & chopped
- One fennel bulb, chopped
- Two cups fresh spinach
- Four cups water
- Butter, Olive Oil & Salt to taste
Cook leeks in butter, olive oil and salt stirring frequently to prevent burning. When they start to soften add potatoes & fennel.
Cook for a few minutes then add water, less if you would like a thicker soup. Bring to a boil and simmer until veggies are soft (@ 20 minutes). Puree with stick blender. Turn off heat, stir in spinach, and serve.