3 tablespoons butter or olive oil
6 cups fennel bulb (chopped)
4 cups leeks (chopped)
6 cups chicken or vegetable broth
2/3 cup fresh spinach (packed)
1 teaspoon ground cumin or celery salt
Salt and pepper to taste
Melt butter or heat oil in soup pot. Add fennel and leeks and cook 15 minutes, stirring often. Add 2 cups of broth, cover and simmer 20 minutes. Let cool slightly. Puree in batches in food processor or blender. Return mixture to soup pot. Add spinach to blender with some of the fennel-leek mixture and process until smooth. Return mixture to the soup pot. Stir the rest of the broth (4 cups) and seasonings into the soup pot and heat.
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