Soup & Stew
4 servings
25 minutes
1 hour
Melissa's Corporate Chef
3 tablespoons Sweet Butter
2 each Fennel Bulbs, trimmed and sliced
2 medium Leeks, white parts, washed and sliced
2 cloves Organic Garlic, minced
1 pound Baby Dutch Yellow® Potatoes (DYP's), peeled and diced
4 cups Chicken Stock, good quality
3/4 cup Evaporated Milk
1 teaspoon Lemon Juice
Salt to taste
White Pepper to taste
Melt butter in a large soup pot. Add fennel, leek, and garlic. Place on medium heat, stirring occasionally, until vegetables are softened, about 15 minutes.
Add DYP's and stock, cover and simmer until vegetables are soft, about 40 minutes.
Remove soup from stovetop. Allow to cool 20 minutes, then process in food processor fitted with metal blade. Return soup to pot; add milk, lemon juice, and season with salt and pepper.
For an extra touch of flavor add a dash of hot sauce or balsamic vinegar.
