- 4 Peeled Yellow potatoes
- The white part of two leeks
- Chopped fennel (about ½ Cup)
- 1 chopped onion
- 8-9 cloves of garlic, halved
- 4/5 tablespoon Extra virgin olive oil
The rest of the soup
- 2 cups of vegetables
- 1 bottle of your favorite beer
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- A pinch of cayenne
- Chives for topping
- 1 cup lentils
Cook the lentils according to the manufacturer’s instructions, when finished, rinse and put aside.
Put a large pot with water to boil, peel the potatoes and cut in half to add to the boiling water. Boil for about 15-20 minutes, drain and reserve.
In a skillet over medium heat add the leeks, fennel, onion and garlic, with olive oil and sauté until the vegetables are lightly browned.
In the blender, combine potatoes, sautéed vegetables, vegetable broth, beer, smoked paprika, salt and pepper. Mix until smooth and creamy. Try and adjust the condiments as needed.
Serve your soup with a drizzle of olive oil, and a generous amount of lentils, and chives.