- 6 tablespoons (3/4 stick) unsalted pareve margarine
- 6 cups chopped fresh fennel bulbs
- 4 cups chopped leeks (white and pale green parts only)
- 6 cups chicken broth
- 2/3 cup (packed) fresh spinach leaves
- Melt margarine in large pot over medium heat. Add fennel and leeks. Sauté until just translucent, about 15 minutes. Add broth to cover pot. Simmer until vegetables are tender, about 20 minutes.
- Puree soup in small batches in blender until smooth, adding spinach to last batch before pureeing. Return soup to same pot.Season with salt and pepper. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
- Rewarm soup over low heat, stirring occasionally. Ladle into bowls and serve.