Fennel-leek soup


Last night I tried out the Fennel Leek Soup recipe from Moosewood Restaurant New Classics, which we got out of the library last week. I’ve tried a few fennel and leek soups in the last year, and this one ranked up there with the best of them (thought not quite as good as this one). The recipe is vegan, gets some extra nutrition from spinach, and makes use of the entire leek since the stock is made from scratch. It took quite a while (and would have taken a lot less time starting with a veggie stock from bullion cubes or stock powder), but made for a nice dinner with lots of leftovers.

Does anyone have any suggestions for other recipes to try from this book before we have to return it next week?

Leave a Reply