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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | large (7-1/4" to 8-1/2" long) | Carrots, raw | 4 | cloves | garlic, chopped | 1 | medium (2-1/2" dia) | Onion, chopped | 4 | leek | Leeks | 6 | large (3" to 4-1/4" dia.) | potatoes, Yukon Gold, chopped with skin (9 oz.) | 1 | bulb | Fennel | 10 | cups | bouillon, chicken | 4 | stalks large (11"-12" long) | celery chopped fine | 2 | tablespoons | black pepper |
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Steps
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Sequence
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Step
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| | 1 | Bring 10 cups of bouillon to a boil. | | 2 | Roughly chop all ingredients | | 3 | Add chopped ingredients to boiling bouillon | | 4 | Bring to a boil, turn down to a simmer and cook till all veggies are soft. About 20 minutes. | | 5 | Puree veggies and add back into broth.Stir. | | 6 | Add pepper to taste. |
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