Autumn's Sweet Treats
Fall flavors are in the air and there's no better way to celebrate the harvest months than with pumpkin pie and fresh baked bread. Delight family and friends all season long with mouthwatering desserts and delicious morning meals.

Basic Pastry Techniques
Sundays, October 21 - November 18, 9:30 a.m. - 3:00 p.m.
Hands-On. Cost $645

Bread Basics
Saturday and Sunday, October 27 & 28, 10:00 a.m. - 3:00 p.m.
Hands-On. Cost $245

B & B and Small Bakery
Saturday and Sunday, November 3 & 4, 10:00 a.m. - 2:00 p.m.
Hands-On. Cost $225

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So simple and wonderfully delicious.

Ingredients:

3 Tbs. butter
2 medium fennel bulbs, trimmed, chopped, fronds chopped & reserved
1 large leek (white and pale green part only), halved lengthwise, thinly sliced
   crosswise. Soak in cold water to remove any sand. Drain.
1 tsp fennel seeds
1½ lbs russet potatoes (2 large), peeled, cut into 2-inch cubes
5½ cups low-salt chicken broth

Method:

1. Melt butter in heavy large pot over medium-high heat. Add fennel, leek and fennel seeds and cook until vegetables begin to soften, stirring often, about 8 minutes.
2. Add potatoes and 5½ cups broth. Bring to a boil; reduce heat to medium, cover with lid slightly ajar and simmer until potatoes are tender, about 12 minutes.
3. Puree soup in batches in a blender. The soup is hot so remove the plug from the lid and cover the hole with a towel instead.
4. Return soup to pot and re-warm over medium heat. For a thinner consistency, stir in more broth by ¼ cupfuls. Season with salt and pepper.
5. Divide soup among bowls and garnish with a sprinkle of chopped fennel fronds. Can be served hot or chilled.

We post new recipes on our website every week.
For more recipes, visit the recipe section of our website!

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