- 3 large leek bulbs diced
- 1 large bulb fennel diced
- 8 cups water
- 3 large carrots peeled/cubed
- 2 tablespoons clarified butter
- 2 pounds Yukon gold potatoes cubed
- 1/4 cup dill chopped
- salt and pepper
Cut off the dark green tops of the leeks, fennel stems, and fennel fronds. Place them in a large pot with 8 cups of water. This will become your broth base.
Bring leek and funnels to a boil, then reduce the heat to medium.
Cover and simmer 20 minutes.
Strain broth, discard leeks and fennel.
Next, roast carrots on a cookie sheet at 450 for 25 minutes.
Meanwhile, put clarified butter in a sauté pan over medium heat, add diced fennel bulb and diced white part of the leeks. Let simmer for about 4 minutes.
Next add sautéed fennel, leeks, potatoes, carrots, dill, and s&p to the pot of broth.
Cover and cook until tender, about 15 minutes.
If you want a creamy based soup add a little coconut milk to it. The soup shown has no coconut milk added.