A friend who has tried this says that the recipe is actually much better than the pun that inspired it.
2 medium leeks, thoroughly washed and chopped, both white and green parts
½ fennel bulb, chopped
1 stalk of celery, chopped
1 medium white potato, peeled, thinly sliced and diced
4 cloves of garlic, peeled and minced
1 cup of Italian parsley, chopped
1 medium jalapeño pepper, -seeded and minced
1 stick of unsalted butter
2 tablespoons of flour
1 teaspoon of sea salt
½ teaspoon of ground black pepper
1 teaspoon of red curry powder
32 fluid ounces of chicken stock
Gently melt the butter in a large saucepan.
Add the flour and stir over a low flame until it begins to bubble and lightly color.
Add the other ingredients and stir until the vegetables have softened.
Add chicken stock and simmer, stirring occasionally, for 30 minutes or until all the vegetables are very tender.
Remove a little more than half the soup and liquefy it in a blender.
Pour back into the rest of the soup, stir over low heat and bring to a simmer. Serve.
About 4 generous servings