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I like trying different types of ingredients when making soups. Fennel has a strong smell when raw, but it mellows as it cooks. The garnish is not necessary for the flavor, but is very simple and makes for a great presentation.
1 ounce butter, or 2 tablespoons Gefen Olive Oil
2 large fennel bulbs, cleaned and thinly sliced
2 leeks, cleaned and thinly sliced
4 cups vegetable (or chicken stock, if using olive oil)
1 sprig rosemary
salt, to taste
1 tablespoon oil
1 extra leek, cleaned and sliced lengthwise into narrow strips
1/4 green pepper, diced very small
Heat butter or olive oil in a large saucepan; add fennel and leek. Sauté for five minutes. Add stock and rosemary. Cook, covered, over medium heat for 30 minutes, stirring occasionally.
Remove rosemary. Purée the soup with an immersion blender. Reheat soup and season with salt.
Meanwhile, for garnish: heat oil in frying pan; cook extra leek and green pepper three to five minutes until soft, but not browned.
Spoon soup into bowls and top with fried leek and green pepper.
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