FENNEL GINGER SOUP
Simmer together with enough water to cover until soft:
4c. sliced fennel bulbs (cut out the tough core and save some of the fronds for garnish)
3 ½ cups peeled chunked potatoes
1T coarse salt
Prepare 3-4 leeks. Remove the darkest green tops, divide into 4 inch sections and slice along the side.
Soak and rinse to remove sand and cut into 1 inch sections. Melt 1/2 c butter with ¼ c olive oil. Simmer leeks with 1 large onion, sliced, and 1 teaspoon of coriander seed.
Finely chop 2 1/2t of fresh ginger and 4 cloves of garlic.
Combine all the ingredients in one pot and then process till smooth in a food processor or pass through a food mill. Finish by adding salt to taste and water to thin as you like. I like the occasional pop of the coriander seed but if you don’t, strain them out.