Total Calories: 728
1 Prepare the broth, if necessary. Then, cut the leeks in half lengthwise and rinse them well to eliminate all traces of sand between the layers. Chop coarsely.
2 Trim the fennel stalks even with the bulbs, reserving some of the feathery green leaves for a garnish. Trim away the base and any brown spots. Cut the bulbs into thin slices.
3 In a large pot, melt the butter with the oil over medium heat. Add the leeks and cook until soft, about 10 minutes. Add the fennel, potatoes, broth, and salt and pepper to taste. Bring to a simmer and cook until the vegetables are very soft, about 1 hour.
4 With a slotted spoon, transfer the vegetables to a food processor or blender. Process or blend until smooth.
5 Return the vegetables to the pot and reheat gently. Spoon into soup bowls, sprinkle with the reserved fennel tops, and drizzle with olive oil. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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