INGREDIENTS

INSTRUCTIONS

I just tried this from a cookbook I got for Christmas: a totally FF
recipe in the middle of a SAD cookbook (Recipes 1-2-3, Rozanne Gold).
Here, with my comments in (()):  Cut off the fennel fronds from the
fennel bulb and reserve for  ganrish. Remove any brown spots from the
fennel bulb, dice. Clean the  leeks thoroughly and dice finely--you
should have 4 cups. Put 8 cups  of water in a large, heavy pot and
bring to a boil. Add the fennel,  leeks, and orzo and 1 1/2 tsp salt.
Lower the heat, cover, and simmer  50 minutes.  With a large ladle,
remove 4 cups of soup from the pot and puree until  smooth in a food
processor. Return the soup to the pot and continue to  cook, uncovered,
over medium heat for 8 to 10 minutes. Add salt and  freshly ground
black pepper to tast. Chop the fennel fronds aund use  them for garnish
((we skipped all this, but did find some salt and a  couple drops of
hot pepper stuff were good in it. They also suggested  Parmesan cheese;
you could add FF Parmesan but I don't think it needs  it)). Makes 10
servings.  Well, obviously you could cut the recipe in half. It gets
thicker the  next day.  Posted to fatfree digest V98 #005 by JUDITHHWC
<JUDITHHWC@aol.com> on  Jan 5, 1998

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