Pureed fennel and leeks recipe

Directions

1. Trim the artery-like stems that shoot off the top of the fennel bulb. Discard. Then cut fennel in half and cut out the core. Discard. Slice remaining fennel into 1-inch slices.
2. In a medium-sized pot over high heat, add fennel, leek, stock and salt
3. Bring to a boil and then reduce to a simmer for 30 minutes.
4. Let cool, discard juices, then puree in a food processor.
5. Use cheesecloth or a sieve to drain excess liquids.