2 tablespoon(s) extra-virgin olive oil
4 bunch(es) scallions--white and tender green parts cut into 1-inch lengths, green tops thinly sliced
4 leeks, white and tender green parts only thinly sliced
1 fennel bulb, thinly sliced
1 onion, thinly sliced
Salt and freshly ground white pepper
2 cup(s) dry white wine
3 cup(s) water
2 cup(s) heavy cream
3/4 cup(s) buttermilk
2 ounce(s) fresh goat cheese, 1/4 cup softened
In a large pot, heat the oil. Add the white and tender green parts of the scallions, along with the leeks, fennel and onion; season with salt and white pepper. Cook over low heat, stirring, until the vegetables begin to soften, 15 minutes.
Add the wine and boil over high heat until reduced to a few tablespoons, 12 minutes.
Add the water and cream and bring to a simmer.
Cook until the vegetables are very tender and pale green, 15 minutes.
Add the scallion green tops and cook just until softened, 2 minutes.
Working in batches, puree the soup in a blender and return it to the pot. Season with salt and white pepper.
In a medium bowl, whisk the buttermilk with the goat cheese. Ladle the soup into shallow bowls, drizzle with the creamed goat cheese and serve.
