Fennel, Leek and Potato Soup
As I write this I want to go heat up a bowl...Enough said! Cashews take the place of cream in this warm twist on traditional vichyssoise.
1 tablespoon butter or olive oil
2 cups chopped fennel bulb
2 cups thinly sliced leek (about 2 large)
1 cubed peeled baking potato
⅓ cup raw cashews
1 ¼ cups water
½ teaspoon salt
¼ teaspoon fennel seeds
⅛ teaspoon black pepper
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth or vegetarian
Fennel fronds (optional)
Melt the butter or pour oil in a Dutch oven over medium-high heat. Add fennel bulb and leek; sauté 4 minutes. Add potato, cashews, water, salt, fennel seeds, pepper, and broth, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Place half of the soup in a blender; process until smooth. Pour puréed soup into a bowl. Repeat procedure with remaining soup. Return puréed soup to pan; simmer 5 minutes or until slightly thick, if needed. Garnish with fennel fronds, if desired.