Recipe(tried): Vegetable Chickpea Bouillabaisse

Vegetable Chickpea Bouillabaisse

2 medium leeks
2 small fennel bulbs with stalks
6 cups water, divided
1/2 cup dry white wine
2 teaspoons fennel seeds
1 Tablespoon olive oil
1 teaspoon fine sea salt
3 garlic cloves, thinly sliced
4 cups (1-incy) cubed peeled butternut squash
2 cups cubed peeled baking potato (about 12 ounces)
2 Tablespoons fresh lemon juice
1/4 teaspoon saffron threads, crushed
1 (15 1;/2-ounce) can chickpeas (garbanzo beans), drained
1 (14 1/2 0 ounce) can plum tomatoes, undrained and chopped
1/4 teaspoon black pepper
2 Tablespoons chopped fresh parsley
8 (1-ounce) sliced sourdough bread, toasted
1 cup (4 ounces) shredded Gruyere cheese

Remove and discard roots, outer leaves, and tops from leeks. Cut off dark leaves of leeks, leaving 6 inches of bulb, reserve dark leaves and bulbs. Remove stalks from fennel bulbs, reserve stalks and bulbs.

Combine dark leaves of leek, fennel stalks, 4 cups water, wine and fennel seeds in a Dutch oven, bring to a boil. Reduce heat; simmer 25 minutes. Drain through a colander over a large bowl, discard solids.

Slice reserved leek bulbs in half lengthwise. Cut each half crosswise into thin slices. Rinse with cold water; drain. Thinly slice reserved fennel bulbs.

Add oil to pan, heat over medium heat. Add sliced leek and salt, cook 5 minutes, stirring occasionally. Add garlic; cook 2 minutes, stirring frequently. Add broth, sliced fennel, 2 cups water, squash, potato, juice, saffron, chickpeas, and tomatoes; bring to a boil. Partially cover, reduce heat and simmer 35 minutes. Stir in pepper; sprinkle with parsley.

Preheat broiler. Place bread on baking sheet; sprinkle each slice with 2 Tablespoons cheese. Broil 1 minute or until cheese melts. Serve with soup.

Yield: 8 servings.