Chilled Leek & Fennel Soup | Just A Pinch Recipes
In a large deep saucepan over medium heat, add oil. When hot, add red onions and leeks; stir and cook until onions just begin to be translucent, about 3 minutes. Add fennel...
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Cooking tools:
- Blender
- Saucepan
- Stove
- Spoon
- Mixing bowl
- Kitchen towel
- Refrigerator
Ingredients
- 2 tablespoon(s) olive oil
- 1 cup(s) red onions, chopped
- 1 cup(s) leeks, washed and chopped
- 2 cup(s) fennel bulbs, cored and sliced
- 2 cup(s) zucchini, quartered and sliced
- 1 teaspoon(s) ground himalayan sea salt, or to taste
- 2 large cloves garlic, pressed
- 4 cup(s) low-sodium chicken broth (substitute vegetable broth)
- 2 tablespoon(s) freshly squeezed lemon juice
- freshly ground black pepper, to taste (i always use mixed peppercorns)
- 1/2 cup(s) 35% heavy cream
- 3 slice(s) cooked bacon, crumbled
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