Busters Recipes

Leek and Fennel Soup with Prawns

3 small leeks, white part only
1 stick butter
1 large or 2 small fennel bulbs
2 carrots, peeled
1 cup S. Anderson champagne
4 cups fish stock*
½ lb. prawns, shelled, deveined and cut into ½ - inch pieces
salt and pepper
Cut the leeks in half lengthwise and clean any dirt you may find out of the
leeks under running water. Slice them into little half rings about ¼-inch
thick. Melt the butter in a medium saucepan over low heat. Add the leeks and
cook, stirring occasionally until the leeks soften. Cut the stems off the
top of the fennel, saving the feathery bits for the soup. Cut the fennel
bulb into quarters, then slice it thinly starting at the top down to the
core of the fennel. Strip the feathery parts from the stem and chop it as
you would dill. Add the chopped and sliced fennel to the leeks and continue
to cook while preparing the carrots. Cut the carrots in half lengthwise,
then into half rounds about ¼ inch thick. Add the carrots to the leeks and
fennel. Continue to cook and stir until the vegetables soften. Add the
champagne and increase the heat. Let it boil for about 3-5 minutes, then add
the fish stock. Bring to a simmer and cook 10-15 minutes. At this point you
can keep it warm at let it sit for a while if you want to make it ahead.
About 5 minutes before serving, add the prawns and simmer until they are
just done. Serve hot!

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