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1
Preheat the oven to 450 degrees F. Make the broth: Cut off the dark green tops of the leeks and put in a large pot along with the fennel stems and fronds; add 8 cups water.
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2
Bring to a boil, then reduce the heat to medium, cover and simmer 20 minutes.
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3
Meanwhile, halve the remaining leeks lengthwise, then thinly slice and rinse.
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4
Put the carrots and half each of the sliced leeks and diced fennel on a foil-lined baking sheet.
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5
Season with salt and pepper, coat with cooking spray and toss.
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6
Roast until golden, about 25 minutes.
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7
Meanwhile, melt the butter in a Dutch oven or pot over medium-high heat.
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8
Add the remaining leeks and fennel and cook, stirring, until soft, about 4 minutes.
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9
Add the potatoes and 2 cups of the prepared broth.
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10
Cover and cook until tender, 15 minutes.
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11
Add 4 more cups broth and the milk; bring to a boil.
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12
Working in batches, transfer to a blender and puree; season with salt and pepper.
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13
Ladle the soup into bowls; top with the roasted vegetables and chopped herbs.
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14
Spread the ricotta on the toasted bread and season with pepper; serve with the soup.
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15
Per serving: Calories 476; Fat 9 g (Saturated 5 g); Cholesterol 26 mg; Sodium 306 mg; Carbohydrate 82 g; Fiber 9 g; Protein 17 g
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16
Photograph by Antonis Achilleos
