FENNEL & LEEK SOUP - THANKSGIVING EDITION

I like to start off the Thanksgiving meal with a simple, plated first course that all can enjoy such as a green salad or soup like this fennel and leek soup.  The plated course brings some formality to the meal before giving way to the family style service of the rest of the meal.  It also gets everyone to the table and ready to dig in!
Ingredients:
(serves approximately 8 for a small starter course)

• 2 tablespoons butter
• 2 large fennel bulbs, fronds and stems removed, but fronds reserved for garnish, diced
• 3 medium to large leeks, cleaned and sliced
• 1 large onion, diced
• 2 cloves of garlic, minced
• 8 cups chicken stock or vegetable stock
• salt and pepper to taste

1. Heat the butter in large soup or stock pot over medium heat.  Add the fennel, leeks, onion, salt and pepper as desired and saute until they start to become translucent.  Add the garlic and saute for approximately 30 seconds or until fragrant.
2. Add the stock and bring to a boil.  Immediately reduce to low and simmer for approximately 10 minutes or until liquid has reduced slightly.
3. Turn off the heat and let cool.  Once cool, using an immersion blender, blend the soup until desired consistency is reached.  If the soup is too thick for your taste, you can add more stock.
4. To serve, reheat, plate, and garnish with fennel fronds.
5. Enjoy!

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