Cold Fennel Soup

• 4 cups chopped fennel bulb
• 1 leek, white part only, thinly sliced
• 3 tablespoons

In a saucepan, sauté the fennel and leek in the butter over medium heat until the leek is transparent, about 10 minutes. Add the stock, potatoes, and salt. Simmer, uncovered, until all the vegetables are tender, about 45 minutes.

Put the fennel leaves in a food processor and finely chop, then add the soup in batches and puree it. Correct the seasoning and add some cream if desired. Chil