Fennel Leek Soup
1 Small Bunch Celery (1 pound)
1 Bulb Fennel (1 pound)
2 Medium Leeks
1 Medium Garlic Clove
1 Large Potato
4 Tablespoons Butter
1 Quart Chicken Stock
¾ Cup Half and Half
1 Lemon
¼ Teaspoon hot red-pepper sauce
Salt and Pepper
Butternet Squash Soup
1 Medium Garlic Clove
1 Medium Onion
1 Large Leek
2 Medium Butternut Squash (4 pounds)
1 Quart Chicken Stock
½ Cup Half and Half
Salt and Pepper
Preparation and Cooking
Fennel-Leek Soup Trim and slice celery into ½ inch pieces. Core, trim and cut
fennel into ½ inch dice. Rinse and coarsely chop the white part of the leeks. Reserve
the green for use in the stock. Peel garlic clove. Peel and thinly slice potato.
Melt butter in a 4 qt soup kettle. Saute the celery, fennel, leeks and garlic over medium
heat until vegetables soften and release juices, about 15 minutes. Add potato and stock.
Bring to a boil, reduce heat, cover and summer until vegetables are very soft, about
40 minutes. Puree soup in 2cup batches in food processor fitted with metal blade until
smooth., about 30 seconds. Return puree to kettle, stir in half and half. 1 teaspoon
lemon juice, red-pepper sauce, 1 tsp salt and ¼ teaspoon white pepper. Set aside until
serving time.
Butternut-Squash Soup Peel and mince garlic and onion. Rinse and
coarsely chop white part of the leek. Peel, seed and cut squash into 1 inch cubes.
Heat butter in 4 qt soup kettle. Saute garlic, onion and leek over medium heat
until soften about 5 minutes. Add squash and stock. Bring to a boil, reduce heat,
cover and simmer until vegetables are soften (40 minutes). Puree mixture (same
as with the Fennel-Leek Soup). Return puree to kettle, stir in half and half, salt and
pepper
Serving If soups have been refrigerated, warm over low heat. Use two measuring
cups to simultaneously pour ½ cup of each soup into soup bowls. Do not mix
soups together. Serve immediately.
Serve with a Chilled Washington State Sauvignon Blanc or an Alsace Pinot Blanc