Ingredients
olive oil
2 leeks, white and light green parts chopped
3 cloves of garlic, chopped
1 fennel bulb, white parts chopped and fronds chopped and reserved
3 yukon gold potatoes, peeled and chopped
8 cups vegetable stock
1 cup pine nuts
juice from one lemon
Preparation
Heat olive oil in a large soup pot. Add the onion and saute until until translucent. Add garlic and fennel and saute until fennel is slightly soft. Add potato and saute about two minutes. Add vegetable stock and simmer until potatoes are soft. While simmering, puree pine nuts, fennel fronds, lemon juice, and 1/2 cup of stock. Add more stock if needed for the puree. When the potatoes are soft, puree the soup. Add the pine nut puree and keep puree-ing until you have a smooth consistency. Salt and pepper to taste.
