|
servings | 8
POINTS per serving | 7
course | soups
2 medium leek(s)
2 medium fennel bulb(s)
6 cup water
1/2 cup wine
1 Tbsp olive oil
1 tsp table salt
3 clove garlic clove(s)
4 cup butternut squash
2 cup uncooked potato(es)
2 Tbsp fresh lemon juice
1/4 tsp Saffron
15 1/2 oz canned chickpeas
14 1/2 oz plum tomatoes
1/4 tsp black pepper
2 Tbsp parsley
8 oz sourdough bread
4 oz gruyere cheese
remove and discard roots, outer leaves and tops from leeks. cut off dark leaves of leek, leaving 6 inch bulb, reserve dark leaves and bulbs. remove stalks from fennel bulbs; reserve stalks and bulbs. combine dark leaves of leek, fennel stalks, 4 cups water, dry white wine and fennel seeds in dutch oven; bring to a boil. Reduce heat and simmer 25 minutes, drain through a colander over a large bowl, discard solids. slice reserved leek bulbs in half lengthwise. Cut each half crosswise into thin slices. rinse with cold water, drain. thinly slice reserved fennel bulbs. add oil to pan, heat over medium heat. Add sliced leek and fine sea salt, cook 5 minutes; stirring occasionally. Add garlic(thinly sliced); cook 2 minutes, stirring frequently. add broth, slice fennel, 2 cups water, squash, potatoes,juice,saffron,chickpeas, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 35 minutes. stir in pepper, sprinkle with parsley. preheat broiler. place sourdough slices on a baking sheet;sprinkle with 2 tablesppons cheese. Broil 1 minute or until cheese melts. serve with soup
fennel should be two small with stalks, plum tomatoes are canned, chopped and undrained. chcikpeas should be drained. saffron is threads crushed. potatoes are baking potatoes. sourdough bread should be toasted and cheese shredded.
|
