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Fennel And Mint Soup

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VegetarianTimes
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soups nut free vegetarian memorial day lunch

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Ingredients

2 Tbs. extra virgin olive oil

2 cups sliced leek, white and light green parts only, washed

4 cups unsalted vegetable stock

4 cups sliced fennel bulb

1/2 tsp. kosher salt

1/2 cup loosely packed fresh spearmint leaves

Crème fraîche for garnish, or as needed

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