Leek, Fennel, and Potato Soup and Asian inspired salad

I get home from Seattle and there's a box of vegetables waiting to be eaten! Plus I got fennel this time and I have no idea what to do with I besides use it in salads, so I thought I'd reap its benefits by sticking it in a soup. Also, remember this recipes can easily be altered to anything you like. Also, feel free to request things and I'll try to make them if they ever show up in our CSA box.

Leek, Fennel, and Potato Soup

5 medium sized potatoes, peeled and diced
2 leeks, white parts with 1 inch or so where it transitions into the green, sliced
1 fennel bulb, sliced thinly
2 cloves garlic, chopped in half
1 medium onion, sliced same size as the fennel
2 tbsp butter
2 tbsp olive oil
salt
pepper
2 cups vegetable stock
2 cups water
chives for garnish

- heat the oil and butter in a large pot until the butter is melted and bubbly
- add the chopped onion, garlic, leeks, and fennel, and sautee until tender. Do not let them caramelize (it can be slightly prevented by adding salt early to wet the onions).
- after cooking this mixture for about 5 minutes, add the potatoes and stir. cover the pot and leave it on low heat for 10 minutes, stirring every 3-4 minutes.
- Add the water and stock, salt and pepper, and bring to a boil.
- Once the soup is at a boil, reduce heat to low and simmer for 25-30 minutes, until the potatoes are soft.
- Blend this mixture, and taste for salt and pepper - add according to taste.
- Garish the soup with thinly sliced chives.



Asian Salad
(note: I call this an asian salad because I used a soy-sesame dressing, but otherwise no real connections)

Salad materials:
1/2 head napa cabbage
2 handfuls of baby spinach
2 handfuls of baby greens
4-5 radishes, thinly sliced
1 carrot, thinly sliced
handful of sliced almonds
2 celery stalks, thinly sliced

Dressing materials:
1/4 cup rice wine vinegar
1/4 cup rice wine
2 teaspoons cane sugar
1/4 cup canola oil
1/4 cup soy sauce
1/8 cup sesame oil
1 inch ginger, sliced thinly
1 clove garlic, roughly chopped

- To make the dressing, dissolve the sugar into the rice wine and rice wine vinegar over low heat. Once the sugar has dissolved, add the oil, soy sauce, sesame oil, ginger, and garlic and stir the mixture.
- Toss all the salad ingredients together with half or more of the dressing, according to taste.