Carrot, Leek And Fennel Soup

* You may omit the oil and sweat fennel and leeks in a little water.

Heat oil in a large saucepan. Add fennel and leeks. Stir over low-medium heat for 3-4 minutes or until leeks have softened. Continue cooking, stirring frequently but not continuously, for 10 minutes or until vegetables are wilted. Watch them carefully so they don't scorch.

Stir in carrots and broth. Over high heat, bring to a boil and cook for 30 seconds. Reduce heat and simmer for 30 minutes or until carrots are quite soft.

Puree soup in a blender and stir in milk. Season to taste with salt and pepper and serve hot in individual bowls.