Recipe - Fennel Leek And Orzo Soup

4 cup Finely minced fennel; (1
large bulb, about 1 One half 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 minced ((yup))
1 cup Uncooked orzo; ((pasta that
looks like rice))
8 cup Water

I just tried this from a cookbook I got for Christmas: a totally FF recipe
in the middle of a SAD cookbook (Recipes 123, 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 finelyyou 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 One half 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 JUDITHHWC@aol.com on Jan
5, 1998