Trim arterylike stems that shoot off top of fennel bulb. Discard. Then cut fennel in half and cut out the core. Discard. Slice remaining fennel into 1-inch slices. In a medium sized pot over high heat, add fennel, leek, stock and salt. Bring to a boil and then reduce to a simmer for 30 minutes. Let cool, then puree in a food processor. Use cheesecloth or a sieve to drain excess liquid. Yield: 4 servings Chef Du Jour Bob Blumer Show #Dj 9283