Italian Fennel Soup
|Onion||1 , thinly sliced|
|Leek||1 Large, sliced|
|Fennel bulbs||2 Large, thinly sliced|
|Ripe tomatoes||3 Large, peeled and chopped|
|Chicken stock||3 Cup (48 tbs)|
|Garlic powder||1⁄4 Teaspoon|
|Half and half||2 Cup (32 tbs)|
|Parsley sprigs||2 , chopped|
Combine vegetables and stock in a heavy saucepan; simmer, partially covered, stirring occasionally, for 1 hour or until the vegetables are tender.
Remove and puree vegetables in a blender; return to stock.
Add spices, half-and-half and parsley; blend and