Leek and Fennel Soup

Coming home to 50 degree Michigan from 80 degree Puerto Rico was a bit of a shock to my system. Not going to lie. 50 probably would have felt like a tropical heat wave just a month ago, but to me, this weekend, it feels like it does in September: soup weather. I suppose that's not a bad thing. It gives me a chance to display a spring vegetable soup! (And don't worry, I'll be waxing rhapsodic on the amazing cuisine of Puerto Rico soon enough.)

This soup is also, unfortunately, another in the "it doesn't look pretty, but I promise it tastes good" vein.

Well, it looks pretty before you blend it, at least.

Leek and Fennel Soup

(Inspired by these two recipes from Food52)

[What You Need]

2 leeks

1 bulb of fennel

Olive Oil

5 cups vegetable broth

1 cup buttermilk

Several big handfuls of fresh parsley

Parmesan cheese

Black pepper

[What to do]

1. Chop up fennel, leeks, and parsley. Set the parsley aside and saute the leeks and fennel in the olive oil.
2. Add stock and buttermilk. Bring to a slow boil, then reduce heat and simmer for 20 minutes.
3. CAREFULLY blend the soup until creamy.
4. Serve with a spoonful or two of Parmesan cheese and black pepper