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Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 bunch(es) scallions—white and tender green parts cut into 1-inch lengths, green tops thinly sliced
• 4 leeks, white and tender green parts only thinly sliced
• 1 fennel bulb, thinly sliced
• 1 onion, thinly sliced
• Salt and freshly ground white pepper
• 2 cups dry white wine
• 3 cups water
• 2 cups heavy cream
• 3/4 cup buttermilk
• 2 ounces fresh goat cheese, 1/4 cup softened

Description

This Fresh-tasting Soup Can Be Prepared With Scallions Or Green Garlic (which Is Harvested Before The Cloves Have Matured And Has A Subtle Garlic Flavor). A Swirl Of Buttermilk Mixed With Fresh Goat Cheese At The End Adds A Nice Tang.

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