Olema Inn Fall Soup

Serves approximately 10

3 peeled potatoes (quartered)
2 leeks (whites only, diced)
1 bulb of fennel (diced)
1 onion (diced)
1/2 Tb garlic (chopped)
3/4 gal vegetable stock (recipe below)
1 cup heavy cream

Sweat leeks, fennel and onion in butter until just soft. Add garlic and continue cooking for approx. 2 more minutes. Add potatoes and stock. Bring to a simmer. Cook until potatoes are ‘fork tender’ Add cream and bring to a simmer for 5-6 more minutes or until potatoes are completely soft. Puree soup in blender at high speed and pass through a fine mesh sieve (optional). Garnish with a dollop of crème fraiche, julienned smoked salmon and micro arugula.

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Vegetable Stock recipe
2 large carrots (peeled, rough chop)
1/4 bunch celery (rough chop)
1.5 bulbs fennel (rough chop)
2-3 onions (rough chop)
2 leek tops (reserve whites for soup)
2 bay leaves
2 Tbs black peppercorn
1.5 gal water

Sweat all ingredients in small amount of oil until fragrant. Add water and simmer for 45-50 min. Strain.

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