"Cream" Of Fennel, Leek And Carrot Soup

soups

1 tablespoon olive oil
2  leeks; trimmed and chopped
2 cloves garlic; finely chopped
2 bulbs fennel; or
3 stalks celery; trimmed and chopped
2  carrots; chopped
1  potato; peeled and chopped
5 cups homemade chicken stock; or
1 (tin)10-oz chicken broth; plus water
1/4 teaspoon pepper
1/2 teaspoon chopped fresh thyme; or
 pinch dried
  salt; to taste
1 cup croutons
2 tablespoons chopped fresh parsley

Heat oil in large saucepan or Dutch oven. Add leeks, garlic, fennel and carrots 
and cook gently for about 5 minutes, or until vegetables are beginning to 
soften. Add potato, stock, pepper, thyme and salt. Bring to boil. Reduce heat, 
cover and simmer gently for 20 to 25 minutes, until vegetables are very tender. 
Puree in blender, food processor or food mill until very smooth (puree in 
batches if necessary). Taste and adjust seasonings if necessary. Serve sprinkled
with croutons and parsley.

Contributor:  Simply HeartSmart Cooking - Bonnie Stern

Yield: 8 servings