Yield 4-6 servings
Time 1 hour
4 T olive oil
1 whole large leek, cleaned and thinly sliced
½ large bulb of fennel, chopped
1 zucchini, chopped
5 cloves garlic
½ t fennel seeds (optional)
6 c vegetable stock
Directions Heat olive oil over medium-low heat, stir in the dark green part of the leeks, and sauté for 5 minutes. Add the rest of the leeks along with the fennel, zucchini, and garlic, cover, and let cook, stirring occasionally, for 15-20 minutes, until soft.
Add fennel seeds and stock, increase heat to medium, and cook another 10-15 minutes.
Let the soup cool a bit, then put vegetables in the blender along with a cup or two of the liquid and process until smooth. Return to the saucepan with the rest of the liquid and stir well. Season with salt and pepper and heat until just about to boil. Serve hot.