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Fennel, Leek, and Orzo Soup

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  • 4 c Finely diced fennel; (1 large bulb, about 1 1/2 lb) ((we got one pretty large bulb, didn't weigh it, came to 2 cups))
  • 1 lg Bunch leeks; (3 large leeks), enough to make 4 cups finely diced ((yup))
  • 1 c Uncooked orzo; ((pasta that looks like rice))
  • 8 c Water


I just tried this from a cookbook I got for Christmas: a totally FF recipe in the middle of a SAD cookbook (Recipes 1-2-3, Rozanne Gold). Here, with my comments in (()):
Cut off the fennel fronds from the fennel bulb and reserve for ganrish. Remove any brown spots from the fennel bulb, dice. Clean the leeks thoroughly and dice finely--you should have 4 cups. Put 8 cups of water in a large, heavy pot and bring to a boil. Add the fennel, leeks, and orzo and 1 1/2 tsp salt. Lower the heat, cover, and simmer 50 minutes.
With a large ladle, remove 4 cups of soup from the pot and puree until smooth in a food processor. Return the soup to the pot and continue to cook, uncovered, over medium heat for 8 to 10 minutes. Add salt and freshly ground black pepper to tast. Chop the fennel fronds aund use them for garnish ((we skipped all this, but did find some salt and a couple drops of hot pepper stuff were good in it. They also suggested Parmesan cheese; you could add FF Parmesan but I don't think it needs it)). Makes 10 servings.
Well, obviously you could cut the recipe in half. It gets thicker the next day.
Posted to fatfree digest V98 #005 by JUDITHHWC <> on Jan 5, 1998