Directions: |
Directions:1. Bake croutons
Preheat oven to 350℉ with a rack in the center position. Cut bread into ¼-inch pieces. On a rimmed baking sheet, toss bread cubes with 1 tablespoon each of melted butter and oil; season with salt and pepper. Bake on center rack, stirring halfway through, until croutons are golden brown and crisp, 12–15 minutes.
2. Prep vegetables
Meanwhile, halve leeks lengthwise then thinly slice crosswise. Place leeks in a large bowl of water. Stir leeks until layers separate; set aside for 1 minute to allow grit to settle to bottom of bowl. Lift leeks from water using a slotted spoon and transfer to a colander to drain. Peel onion; quarter onion and fennel lengthwise then thinly slice crosswise.
3. Sweat vegetables
In a large pot, melt 4 tablespoons butter over medium heat. Add leeks, onions, fennel, and a pinch of salt. Cook, stirring occasionally, until vegetables are completely tender but not browned, adjusting heat as necessary if vegetables begin to take on color before they are tender, 20–25 minutes.
4. Simmer soup
To pot, add mushroom seasoning, broth concentrate, and 4 cups water; bring to a simmer over high heat. Reduce heat to maintain a gentle simmer; simmer for 20 minutes.
5. Blend soup
Carefully transfer vegetable soup to a blender, working in batches if needed; puree until smooth. Adjust consistency with water, if necessary. Optionally, for a smoother texture, pass soup through a fine-mesh sieve. Season with salt and pepper to taste.
6. Serve
Thinly slice chives. Divide soup among bowls and top with croutons and chives. Enjoy! |
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Notes: |
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Notes: Calories 410 kcal, Total Fat 22 g, Protein 8 g, Total Carbohydrate 50 g, Sodium 510 mg
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This recipe for Leek & Fennel Soup is from