FREE RECIPE PREVIEW

Ingredients — preview

• 2 ounces olive oil
• 1 medium onion diced
• 2 small leeks white and pale green parts, split lengthwise, rinsed, and sliced
• 1 medium carrot peeled and diced
• 1 stalk celery diced
• 1 small bulb fennel diced

Preparation — preview

1. Heat a large stockpot over medium heat, then add the olive oil.
2. Add the onion, leeks, carrot, celery, and fennel and cook, stirring often, until tender, 3 to 5 minutes.
3. Add enough cold water to cover the vegetables by about 2 inches.
4. Bring the water to a boil, using a spoon to skim off the scum that rises to the surface.