Ingredients Jump to Instructions ↓

  1. 3 tablespoons butter or margarine

  2. 1 leek, cut into thin slices

  3. 3 cups milk

  4. 1 tablespoon vegetable bouillon granules

  5. 1/2 teaspoon white pepper

  6. 2/3 pound fennel bulb with 1-inch stalk, cut into thin slices

  7. 2 cups cubed peeled red potatoes

  8. 1 cup half-and-half

  9. 3 tablespoons dry sherry

  10. 2 tablespoons all-purpose flour

  11. 4 ounces blue cheese, crumbled

  12. 1/4 cup plus 2 tablespoons finely chopped toasted walnuts

Instructions Jump to Ingredients ↑

  1. Melt butter in large saucepan over medium heat. Add leek; cook and stir 10 minutes or until tender.

  2. Add milk, bouillon granules and pepper. Bring to a boil over medium-high heat. Add fennel and potatoes. Reduce heat to low. Cover and simmer 15 to 20 minutes or until fennel is very tender.

  3. Combine half-and-half, sherry and flour in small bowl; whisk until smooth.

  4. Stir flour mixture into fennel mixture. Cook over medium heat until mixture thickens, stirring constantly. Do not boil.

  5. Ladle soup into soup bowls; sprinkle each serving evenly with blue cheese and walnuts.


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