Leeks
Fennel
Frozen Baby Lima Beans
Mushroom bouillon cubes
Garlic optional
Hot pepper flakes
Two leeks, with the dark green cut off—wash well, cut into half rounds, after you’ve split the leeks down the middle.
Chop up one large or two medium bulbs of fennel into small pieces about ½ inch pieces, Chop off the fronds, cutting them away from the too fibrous stems. Cut those into ½ inch leafy pieces too.
Sautee the leeks in olive oil. Once they start to soften, add the fennel pieces and the fennel fronds. Add salt and pepper to taste. Add hot pepper now or at the end.
When both leeks and fennel are softened—add a 2 lb. bag of frozen lima beans
Dump them in frozen. Add bullion—chicken or mushroom—with enough water to make the whole mixture into a soup.
These days I like to some diced boiled potatoes. And these days I add some sautéed wild cod in as well.
