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Export 6 ingredients for grocery delivery
Step 1
Cut off the dark green tops of the leeks, fennel stems, and fennel fronds. Place them in a large pot with 8 cups of water. This will become your broth base.
Step 2
Bring leek and funnels to a boil, then reduce the heat to medium.
Step 3
Cover and simmer 20 minutes.
Step 4
Strain broth, discard leeks and fennel.
Step 5
Next, roast carrots on a cookie sheet at 450 for 25 minutes.
Step 6
Meanwhile, put clarified butter in a sauté pan over medium heat, add diced fennel bulb and diced white part of the leeks. Let simmer for about 4 minutes.
Step 7
Next add sautéed fennel, leeks, potatoes, carrots, dill, and s&p to the pot of broth.
Step 8
Cover and cook until tender, about 15 minutes.
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