Leek And Fennel Chowder Recipes

Steps:

• In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are translucent and the vegetables have begun to soften, about 10 minutes.
• Pour 8 cups of water over the vegetables, bring to a boil, reduce the heat, and drop in the vegetable bouillon cubes. Simmer over low heat, stirring occasionally to dissolve the cubes, until the vegetables are tender and the potatoes have begun to thicken the soup, about 30 minutes.

Steps:

• Trim fennel bulb; finely chop some of the feathery top for garnish.
• Discard the root end, quarter the bulb lengthwise; remove the core; chop (you should have about 1 1/2 cups).
• In a large saucepan, melt the butter; add fennel and leeks and sauté, stirring frequently, for 20 minutes, or until fennel is very tender.
• Combine broth and flour; stir into the onion mixture.
• Add the milk, lemon peel, cinnamon and pepper.
• Cook over medium heat, stirring frequently, for 5 minutes, or until mixture thickens.
• Gradually stir in the cheese; reduce heat to low; stir until cheese melts.
• Stir in ham and beer; heat through.
• To serve, ladle chowder into soup bowls.
• Sprinkle with chopped fennel leaves.