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Chicken soup with fennel and leek

Step 1 In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are translucent and the vegetables have begun to soften, about 10 minutes. Step Time: 40minsServings: 4 Ingredients: 120 ml Water3 Leeks (medium, trimmed and chopped)2 Garlic (clove, minced)2g Thyme (fresh)2g Sea Salt1 bulb Fennel (large, chopped)710ml Vegetable Broth285g Chicken Breast, Cooked (shredded) Directions: Heat the water in a large pan over medium-high heat. Add the leeks and cook for eight to 10 minutes or until the leeks have [ Heat the butter in a large, deep (preferably non-stick) sauté pan, over a medium heat, add the sliced fennel (NOT the strips of fennel), sliced leek and finely chopped garlic, and sauté, while stirring occasionally, for 3-4 minutes or until the fennel, leeks and garlic are beginning to soften. Remove from the heat, and set aside

Leek and Fennel Soup Recipe Allrecipe

Heat 2 tablespoons extra-virgin olive oil in soup pot or large Dutch oven over medium-high heat and add leeks, onions, celery, parsnip or fennel, carrots, salt and pepper. Stir frequently for 10.. Add leeks and fennel to pan, and cook until vegetables are tender, about 10 minutes. Add chicken stock and the water, and bring to a boil; reduce heat, and simmer 20 minutes more. Step 4 Remove from heat, and let cool slightly Directions Step 1 In a 4-quart Dutch oven heat butter and oil over medium heat. Add fennel and the two leeks; cook about 10 minutes or until crisp-tender, stirring occasionally Heat the oil in a 5- to 7-quart Dutch oven or other wide heavy pot over medium heat. Add the leeks, fennel, and celery, and cook, stirring occasionally, until tender, 7 to 10 minutes. Add the rice, garlic, paprika, 1/2 tsp. salt, and a generous pinch of pepper. Cook, stirring frequently, until the rice is lightly toasted, about 2 minutes

In a Dutch oven, saute fennel bulb and onion in oil until fennel is tender. Add the water, broth, carrots, thyme, basil and pepper. Bring to a boil. Reduced heat; cover and simmer for 15 minutes. Stir in chicken and orzo. Cover and cook for 20 minutes or until orzo is tender. Stir in fennel fronds. Season with salt and pepper Season the chicken thighs with salt and pepper, then brown them lightly in a shallow pan in a little oil and melted butter. Cut the leeks into cork-sized lengths, wash thoroughly then add to the pan. Separate the fennel bulbs into layers then add them to the chicken and leeks and leave to soften for about 10 minutes, covering with a lid Reduce the heat to a simmer, and poach the chicken until cooked through, about 10 minutes. Meanwhile, heat the extra-virgin olive oil in a soup pot or Dutch oven over medium heat. Add the leeks and..

Leek & Fennel Soup with Chicken - Sleekgeek Health Revolutio

Creamy Fennel and Leek Soup Recipe - Food

Suped-Up Traditional Chicken Noodle Soup Recipe Rachael

  1. utes, stirring occasionally, until they are tender and translucent. Add the diced mushrooms, and chicken stock, and bring to a boil. Reduce heat, cover and simmer for 20
  2. utes, or until vegetables are softened and just starting to take on a bit of color. 2
  3. utes. Add garlic and cook one
  4. Fennel has a mild licorice flavor that mellows and sweetens during cooking, and is well matched with delicate, onionlike leeks. Feathery fennel fronds are a fragrant and fitting garnish for any dish, like this one, with fennel as an ingredient. Cream draws the tastes of the fennel, leeks and chicken together and creates a rich, velvety sauce
  5. Place the leeks and fennel in a saucepan on a medium heat. Sprinkle with a little sea salt, followed by the white wine. Turn the heat up and cook until tender. Meanwhile cook the pasta in a large pan of boiling salted water. When the fennel and leeks are cooked, stir in the cream, then add the cooked chicken and chopped tarragon

Chilled Fennel and Leek Soup Recipe Martha Stewar

Add fennel bulb and leek; sauté 4 minutes. Add potato, water, salt, fennel seeds, pepper, and broth, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining soup fennel seeds, pepper, salt, chicken stock, garlic, Shady Brook Farms® Fresh Young Bone-In Turkey Breast and 7 more Fish Soup with Fennel, Leek and Potato KitchenAid varnish clams, salmon, olive oil, salt, shrimp, freshly ground black pepper and 9 mor Preheat the oven to 400 F. Place potatoes and fennel in a large mixing bowl. Wash the leeks making sure all the grit is removed and then slice them into 1 inch pieces. Add the leeks and garlic to the bowl with the potatoes. Toss with olive oil (enough for a light covering) and season with salt and pepper

Soup & Salad Special at Vicinia

In a large Dutch oven or soup pot with a lid, heat the oil, three turns of the pan, over medium-high. Add the onion, leek, celery, carrot, thyme, garlic, bay leaf, and lemon zest. Season with salt and pepper and cover the pot. Cook the vegetables, stirring occasionally, until softened, 7 to 8 minutes. Add the stock and 1 cup water Melt margarine in large pot over medium heat. Add fennel and leeks. Sauté until just translucent, about 15 minutes. Add broth to cover pot. Simmer until vegetables are tender, about 20 minutes.

Fennel and Leek Soup Better Homes & Garden

Fennel has a mild licorice flavor that mellows and sweetens during cooking, and is well matched with delicate, onionlike leeks. Feathery fennel fronds are a fragrant and fitting garnish for any dish, like this one, with fennel as an ingredient. Cream draws the tastes of the fennel, leeks and chicken together and creates a rich, velvety sauce Somewhere between a soup and a stew, this comforting dish starts with chicken stock seasoned with leeks, carrots and celery. Garlic and fennel seeds are toasted along with the farro to add another layer of flavor. Boneless chicken thighs are cooked in the broth, then greens are tossed in just before serving STEP 1. Warm oven to 200C. STEP 2. Slice top of the garlic bulb and place in a foil envelope. Drizzle with little olive oil and bit of salt & pepper. Close foil and place in warm oven. Cook for about 35 minutes. Once cooked set aside to cool slightly and then squeeze out the garlic from the bulbs. STEP 3 salt, celery, fennel, leek, garlic, sage, rosemary, grated pecorino cheese and 19 more Rachael Ray Rachael Ray Show bay leaf, ground sichuan pepper, neutral oil, chili flakes, sesame seeds and 3 mor

Leek, Chicken, and Rice Soup - Recipe - FineCookin

  1. seeds until they start to pop
  2. utes. Vegetables should be cooked thoroughly, but not at all browned - edge heat lower as needed
  3. s, turning the vegetables over in the butter. The vegetables shouldn't colour
  4. utes. Add the chicken broth and bring to a boil. Simmer another 10

Chicken Soup With Fennel - Jamie Gelle

Directions: In a soup pot over medium heat, warm the olive oil. Add the leeks and sauté, stirring occasionally, until soft, 4 to 5 minutes. Add the fennel and potatoes and sauté, stirring occasionally, until slightly softened, about 10 minutes. Add the stock and bring to a simmer Shrimp & Fennel Soup, Chicken Fennel Ragu, Fennel Chicken Kebabs, and more from Rachael Ray's magazine, Rachael Ray Every Day. This tasty, versatile veg is at its peak in fall and winter. Here are 25 ways to put it to use In a large soup pot, combine broth, salt and pepper; bring to a boil over high heat. Add carrots, fennel and orzo; bring to a boil. Reduce heat to low and simmer, partially covered, until orzo and vegetables are tender, about 8 to 10 minutes. Stir in chicken; cook until heated through. Remove pot from heat; stir in lemon juice and dill A recipe for a light, healthy, pea, fennel and leek soup. Fennel adds a subtle anise flavor to the sweet leek and pea puree; completed with sharp, salty, shaved Parmesan. Melt the butter in a heavy, large saucepan over medium heat. Add the shallots and fennel. Season with the salt and pepper. Cover the pan and cook 5 minutes, stirring occasionally Add leeks and fennel; saute until mixture begins to brown slightly, about 10 minutes. Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Reduce heat and simmer for 40 minutes or until vegetables are tender. Remove bay leaves and discard. Puree soup, in batches, in food processor or blender. Return to sauce pan and heat.

Nigel Slater's Chicken with Fennel and Leek Easy midweek

Step 2. Set same skillet over medium; combine fennel bulb and leek in skillet and sprinkle in some salt and pepper. Cook, tossing occasionally, until leek is looking golden around the edges, about. A little shower of chopped fennel fronds add freshness and a spot of green. Snow White Soup (Parsnip, Fennel and Leek Soup) Use a light colored chicken broth, one that is too dark will give the soup a muddy color. 1 ¼ pounds parsnips (about 4 medium) 1 pound fennel (about 2 medium bulbs, to yield 12 ounces trimmed) 3 medium leeks. 6 cups light. Instructions. Preheat oven to 450. On a large sheet pan, add 1/2 cup of the chopped leeks, 1/2 of the chopped fennel, carrots, and broccoli. Season with olive oil, salt and pepper. Mix with hands and bake for about 20 minutes until cooked and slightly crispy. Remove and set aside Fresh fennel bulbs and the plant's herbaceous fronds are terrific in all kinds of spring dishes. From creamy split pea soup to healthy gazpacho, here are seven ways to use fennel in soup. 1

Chicken stock: chicken broth, or vegetable broth would work. Heavy cream: or substitute whole milk or half and half. How to chop leeks: 1. Cut the ends. Cut off the small root end of the leek and the thick, dark-green leaves. 2. Rinse. Rinse the remaining light green and white leek with water, checking for any dirt in the cracks. 3. Chop 2 litres chicken stock. A pinch of dried chilli. Extra virgin olive oil. 2 shallots, finely diced. 2 leeks, cut into 1 cm pieces. 1 large fennel bulb, cut into 1 cm pieces. Flakey sea salt and freshly ground black pepper. 1 tablespoon fresh lemon juic This soup is comfort in a bowl. I love serving it with chunks of buttered rustic bread as an easy supper. Thick, creamy, and fragrant — with the deliciously salty crunch of bacon — this unusual leek, potato, and fennel soup is equally at home at an everyday dinner or an elegant dinner party. We had an unusually huge harvest of leeks this year, along with a whole bunch of potatoes, and I.

Mary Berry fennel and watermelon salad recipe on Mary

Add garlic, carrots, and celery to hot pot and saute until soft, about 5 minutes. Add sauteed leeks along with chicken broth, curry, salt and pepper back to the Instant Pot. Close lid and cook on high pressure for 8 minutes. When done, release pressure and open lid. Use an immersion blender to blend until smooth Directions: Preheat oven to 425 degrees. On a rimmed baking sheet add cauliflower, leeks and fennel. In a small piece of foil add garlic. Bring the foil up around the garlic leaving a small hole at the top. Place onto the baking sheet with vegetables. Add about 1 teaspoon of the olive to the foiled garlic and drizzle the rest of the olive oil. Add 1 1/2 tablespoons of oil along with the onions, carrot, fennel and a pinch of salt. Cook, stirring occasionally, until the vegetables begin to soften and look glossy, about 10 minutes. Stir in the garlic, herbs and bay leaf and cook for 1 minute. Pour in the stock, turn up the heat and bring to a very low simmer In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender. Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted

Melt the butter in a small frying pan and add ½ cup of the cooked leeks and fennel. Cook for 10 to 12 minutes, stirring occasionally, until browned and caramelized. Set aside. To the remaining leeks and fennel in the pot, add the garlic and cut until fragrant, about 1 minute. Add the squash and 2 cups of the chicken stock 6 c. chicken broth. garlic salt and freshly ground pepper to taste. In your Instant Pot: Plug in the IP with insert set in place. Press SAUTE and cook the bacon until crisp. Remove from pot, crumble and set aside. In the now empty IP, add the leek, fennel, onion, garlic and oil in a dutch oven over medium heat. Saute until softened

Braised Fennel and Leek with Turmeric Chicken INGREDIENTS: 4-6 chicken thighs (bone left in or out) 1 large fennel bulb cut into segments. 1 large leek sliced. 2 cloves garlic crushed. 1 1/2 tsp coriander powder. 2 tsp turmeric powder. 1 tsp sweet paprika. 100ml chicken stock. Juice of 1 orange . Sea salt and pepper . Olive oi Instructions. In a large Dutch oven or stock pot, cook bacon over medium heat until crisp, 5-7 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour out all but 1 tablespoon of bacon fat. Add leeks, fennel, carrots and celery to the pot Set the oven to Roast 400°F. In the baking pan, toss fennel and leek with 2 tablespoons olive oil and 1 teaspoon kosher salt. Roast the vegetables until softened and starting to brown, 30-35 minutes. Remove to a medium mixing bowl and set aside until needed. Again, using the baking pan, toss potatoes with the remaining 2 tablespoons olive oil. Enjoy this original, homemade Leek and Fennel Soup which is creamy and deliciously filling. I use about a pound of potatoes for this recipe and 3 large leeks. Fennel, leeks and garlic are my go to ingredients for flavor in the soup and I add a thick heavy cream to bring it all together. Garnish with some fennel fronds and thick-cut, turkey bacon for the finishing touches In a 6- to 8-quart pan over medium heat, melt butter. Add leeks and chopped fennel heads, cover, and stir occasionally until vegetables are very limp, 10 to 12 minutes. Step 4. 4. Add broth and bay leaf to pan. Bring to a boil over high heat. Scrub potatoes and cut into 1/2- to 3/4-inch cubes

Potato, Fennel and Leek Soup with Asparagus {print recipe, here} makes 3-3½ quarts. Ingredients. 6 tablespoons unsalted butter 1 large fennel bulb, trimmed and chopped 1 leek, white and pale green only, halved lengthwise, sliced thin 1 large yellow onion, chopped 3 pounds of potatoes, peeled and chopped into small pieces 5 cups chicken brot 16 · 50 minutes · This vegan fennel leek soup is creamy with no cream! Fennel and Leek Soup with Mushrooms is a healthy, silky bisque. A delicious dairy free, gluten free starter to any meal. #vegan #vegansoup #vegetarian #fennel #leek #creamysoup #dairyfree #glutenfree #healthysoup #blendersoup #blendedsoup #wildmushrooms #mushroom 1. in a medium saucepan, heat olive oil over medium heat. cut leek lengthwise, then slice into half-moons and place into a bowl of water and stir to remove sand and grit. cut stems and fronds from the fennel, slice lengthwise, then trim and discard the core. cut remaining fennel in thin slices. drain leeks, then combine with fennel, salt and pepper Add the sweet onion, fennel, and leeks and sauté for 2 minutes. Add 1 teaspoon salt and 1/2 teaspoon ground pepper, lower heat to medium low, and cook until vegetables are tender, about 15 minutes. Add the broth, wine, and thyme and bring to a simmer Chicken soup is a traditional dish in the Jewish kitchen.There are several versions but one version is prepared with herbs like parsley, dill or thyme and served with matzah balls. Samgyetang is a Korean chicken soup with Korean ginseng, dried jujube fruits, garlic, ginger, rice and sometimes other medicinal herbs

1 large leek, chopped (discard top and bottom ends) 1-2 small/medium fennel bulbs, chopped (reserve stalks for garnish) Heat ghee in a large pot. Add veggies, sea salt, and pepper, and saute for about 2-4 minutes. Add broth and bring to a boil then reduce to a simmer for about 25 minutes or until veggies are soft creamy cauliflower, chicken and split pea soup with spiced seeds. soups. creamy chicken and corn chowder. soups. creamy potato and sauerkraut soup with hot smoked salmon. soups. crispy pork ramen with chilli and garlic oil. soups. fennel, brussels sprout and pesto soup Oct 5, 2013 - Try Nigel Slater's chicken with fennel and leek recipe plus other easy dinner recipes from RedOnline.co.uk. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures Melt the butter or ghee in a large soup pot and add the chopped leeks and shallot. Cook for about 5 minutes until softened. Add in the minced garlic and chopped fennel and cook for a further 2-3 minutes. Add the chicken stock/bone broth and bring to a boil. Reduce heat and simmer for 20 minutes until the fennel is cooked and softened How to Make Chilled Leek & Fennel Soup. Step-by-Step. In a large deep saucepan over medium heat, add oil. When hot, add red onions and leeks; stir and cook until onions just begin to be translucent, about 3 minutes. Add fennel and zucchini, sprinkle sea salt, stir, cover and cook for 5 minutes, stirring often

Heat a soup pot or large Dutch oven over medium to medium-high heat with EVOO, 2 turns of the pan, add fennel, onions, carrots, parsnips, celery, garlic, zest of 1 lemon, thyme and salt, cover pot and sweat 5 to 6 minutes to soften, make a well at center and add 'nduja and melt it, add in cabbage and kale and wilt and coat in 'nduja, add 1 can of beans and broth and keep soup at simmer Italian Sausage Soup with Caramelized Fennel and Ditalini. We're translating a classic Italian flavor pairing—sausage and fennel—into a hearty soup packed with veggies. Thinly sliced fennel and leek are caramelized in olive oil, garlic, and white wine to add deep, aromatic flavor to a tomato and spinach broth 2 large fennel bulbs sliced; 2 leeks sliced; 2 tsp fennel seeds; bit of apple vinegar or white wine; 6 cups of chicken stock; 2 garlic cloves sliced; 2 potatoes chopped; yoghurt sour cream or parmesan (for serving) 4 slices of pancetta fried until golden and crips, drained and leave to cool, than crumbl In a large heavy soup pot, heat butter or olive oil over medium heat and add the fennel, onions, and leeks. Cut or break the rough ends off the asparagus and discard. Cut off 8 2-inch tips from the asparagus and reserves. slice the remaining asparagus crosswise into ½ inch pieces and add them to the pot. Cook the vegetables 10-15 minutes. 1/2 tsp fennel seeds . 20 curry leaves . Method . Heat the ghee in a large pot and add in the garlic and ginger and cook, stirring occasionally for 3 minutes, allowing the flavours to develop. Add in the fennel seeds and cook for a further minute. Add in the sliced leek and the stems of the silverbeet. Season with salt and pepper

Wash and slice the leeks, peel and chop the potato. Heat the oil in the saucepan, add the sliced fennel, leeks and the minced garlic. Stir until the fennel is soft. Now add the chopped potato and cook for about 5 minutes. Add the bay leaf and chicken stock, stir well and simmer covered for 30 minutes 5 baby fennel or one medium fennel. 1 leek. 2/3 cups white wine. 2 bay leaves. 1 cup chicken stock. 2-3 tablespoons arrowroot (for gluten-free or Paleo) or cornflour, mixed to a paste in cold water. Directions 1. Wash chicken and pat dry. Stuff the chook from the bottom end (where the legs end) with the lemon, garlic and herbs. No need to be. In a large saucepan, soften leek and garlic in butter. Season with salt and pepper. Sprinkle with flour and stir to combine. Add chicken broth and water and bring to a boil, stirring constantly. Simmer, uncovered, for about 15 minutes. Add chicken and cream and warm through. Adjust seasoning

Leeky Chicken Soup Recipe Rachael Ray Food Networ

Preparation. Preheat oven to 375˚F. Place a roasting pan over medium heat for a few minutes to preheat. Sprinkle chicken thighs with salt and pepper. Add the oil to the pan, and when hot, begin browning the thighs. When browned on both sides, reserve to a plate. Add the fennel, onions, leeks, oregano, mint and sprinkle with salt To make a thinner sauce, add more oil. For the soup, add the olive oil to a pan and saute the leeks and garlic for several minutes to soften the leeks. Add the ginger, turmeric,carrots, chicken, and chicken broth and bring up to a simmer. Cook the soup just long enough for the carrots to tenderize, about 10 minutes

60+ Greatest Parsnip Recipes - Daily Appetite

Put 1 tsp of oil with ½ cup of diced onion into a soup pan and cook for 3 minutes over medium heat, until translucent and fragrant. Add 1 cup of sliced leeks to the pan and mix (try to get all the rings out of each other while mixing), cook for 2 minutes. Then add 1.5 cups of sliced carrots, mix, and cook for 5 minutes Step 1. Heat the olive oil in a large soup pot. Add the garlic and cook over moderate heat, stirring, until fragrant, about 2 minutes. Add the carrots, celery, leeks and fennel and cook, stirring.

10 Best Ina Garten Roasted Potatoes Recipes

Chicken, Potato, and Leek Soup Recipe Allrecipe

Heat oil in a large soup pot or Dutch oven over medium heat. Add onion, garlic and ginger and cook, stirring, for 5 minutes. Pour in the reserved mushroom liquid, broth, soy sauce, cinnamon stick, star anise and pepper. Bring to a boil. Reduce to a simmer and stir in chicken. Simmer for 20 minutes Place on a baking sheet and drizzle with 2 tablespoons of the olive oil. Sprinkle lightly with salt and pepper. Toss to coat all with the oil. Bake in preheated oven for 25-30 minutes or until fennel is browned around the edges and softened and some of the leeks are charred. Remove from the oven and set aside Add lemon pepper, fennel and cream sherry. Simmer until chicken is cooked through but not dry. When chicken is cooked, remove it from the pan and set aside to cool. While chicken is cooling, add mushrooms, red pepper, parsley, buttermilk, cream, water and stock cube; stir. Tear chicken into bite sized pieces and return them to the soup Fennel, leek & chickpea soup Prep 20 mins | Cook 40 mins | Serves 4. 1 ⁄ 4 cup olive oil 2 leeks, trimmed, halved lengthways and sliced 3 garlic cloves, finely chopped 2 fennel bulbs (about 350g each), trimmed, halved and diced 1 medium potato, peeled and diced 400g can chickpeas, drained and rinsed 4 1 ⁄ 2 cups chicken or vegetable stoc

Recipes — Belinda JefferySpring Vegetable Broth - Good Housekeeping

Fennel and Leek Soup with Mushrooms Garlic & Zes

When the oil thins and coats the bottom of the pan, add half the chicken and cook until browned on both sides, 4 to 6 minutes per side. Transfer the chicken to a plate and repeat with remaining chicken. Add remaining 1 tablespoon oil to the skillet and stir in the leeks and a pinch of salt. Sauté until tender and golden brown, 10 to 13 minutes Next remove the chicken from the broth and place on a cutting board. Then strain the broth through a fine mesh strainer, making sure to catch the broth in a separate bowl. In the same large pot over medium heat combine olive oil, leek, fennel, garlic, ginger, turmeric, and fennel seeds So, next time. This time we had braised chicken with fennel, garlic and lemon, which was absolutely delicious. Then I made baked potatoes with fennel, pear and blue cheese inspired by the La Tartine Gourmande's recipe. And lastly, I tried a fennel soup because I so much love soups, especially in the winter Kosher and freshly ground black pepper. 6 tablespoons (¾ stick) unsalted butter. 5 cups chopped leeks, white and light-green parts (3 leeks) 4 cups chopped fennel, tops and cores removed (2 bulbs

Rathgar Restaurant with Cracking Menu - Bijou Bistro Dublin

To make Pear & Leek Soup: Melt the olive oil and vegan butter in a large pot over medium-high. When hot add in the leeks and sauté for about 5 minutes until the become tender and start to brown. Add the broth, and use your spoon to scrape up any bits that have stuck to the bottom of the pan. Add in the pears and potato and bring to a boil Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the fennel, leek, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the rosemary and cook, stirring, until fragrant, 30 seconds. Add the broth and bring to a boil Add chicken broth and bring to a boil. Add potatoes, white pepper, mustard, rosemary, and thyme. Cook until potatoes are tender. Remove from heat and puree with immersion blender or in food processor until smooth. Season with salt. Garnish with fennel fronds in desired Chickpea, Leek & Fennel Soup (Polpo book) 2 x 400g tins chickpea, drained and rinsed. 2 litres vegetable stock (or chicken stock if not vegetarian or vegan) Pinch of dried chilli. Extra virgin olive oil. 2 shallots (or one large onion) finely diced. 2 leeks cut into 1 cm pieces. 2 fennel bulbs cut into 1 cm pieces. Salt and peppe