Cream Soup with Fennel, Leeks, and Spinach
0
0
⏳ Time
45 minutes
🥕 Ingredients
7
🍽️ Servings
8
Description
Cream Soup with Fennel, Leeks, and Spinach
Ingredients
- Margarine - 6 tablespoons
- Fennel - 14.8 oz
- Leek - 9.9 oz
- Chicken Broth - 6 cups
- Fresh basil leaves - 1.4 oz
- Ocean salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Melt the margarine in a pot over medium heat. Add finely chopped fennel and leek and cook, stirring, for 15 minutes. Pour in the broth, cover, and simmer for another 20 minutes until the vegetables are soft.
Step 2
Transfer the soup to a blender and add the spinach. Blend until smooth, then pour back into the pot. Season with salt and pepper and gently reheat.
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