Instructions: Trim arterylike stems that shoot off top of fennel bulb. Discard. Then cut fennel in half and cut out the core. Discard. Slice remaining fennel into 1-inch slices. In a medium sized pot over high heat, add fennel, leek, stock and salt. Bring to a boil and then reduce to a simmer for 30 minutes.

Let cool, then puree in a food processor. Use cheesecloth or a sieve to drain excess liquid.

Yield: 4 servings CHEF DU JOUR BOB BLUMER SHOW #DJ

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