3 leeks, white & light green parts chopped (discard the darker green tops or use them for the stock)
1 fennel bulb, cored and chopped (reserve the fronds on top for garnish)
1 medium apple, peeled, cored and chopped
1-2 teaspoons ground turmeric
½ cup walnut halves, toasted / coarsely chopped
salt & pepper
4 cups vegetable (or chicken) stock
Garnishes: Maple Syrup, Fresh Black Pepper, Reserved Fronds, Additional Toasted Walnuts
Instructions
Heat olive oil in a large soup pot over medium heat.
Add chopped leeks. Saute the leeks until they are soft, for about 4-5 minutes.
Add chopped fennel and apples; stir.
Add turmeric and stir to evenly coat all the vegetables.
Saute the vegetables until the fennel starts to soften, roughly another 4-5 minutes.
Add walnuts; stir. Season with salt and pepper. Add vegetable stock.
Bring pot to a boil and simmer until all vegetables, including apples are very soft – about 15 minutes.
Remove soup from heat and carefully blend mixture in food processor (or hand emulsion). Blend until totally smooth. Maybe take a few minutes.
Check soup for seasoning and adjust accordingly to taste. Bring pureed soup to a boil and serve with drizzles of maple syrup, fresh black pepper, fennel fronds, and more toasted walnuts.
Recipe by Sweet Dash of Sass at http://sweetdashofsass.com/2014/02/apple-leek-fennel-and-walnut-soup/