Ingredients

1 leek, chopped into big pieces

5 carrots, chopped into big pieces

1 head garlic, all cloves peeled

2 red bell peppers, chopped into big pieces

1 lb tomatoes, chopped into big pieces

1 medium fennel bulb, chopped into big pieces

2 large onions, chopped into big pieces

olive oil spray and salt (to sprinkle)

16 cups water

6 sundried tomato halves

1/4 cup parsley

1 tsp dried thyme

1 large bay leaf

1 tsp salt

1/2 stick butter

1/3 cup all purpose flour

2 potatoes, chopped into 1/2-inch cubes

fennel fronds, chopped fine

8 oz baby spinach

2 scallions

Directions

1.  Put the leek, carrots, garlic, red bell peppers, tomatoes, fennel bulb, onions in a 9x13 baking tray or broiling pan.  Spray lightly with oil, sprinkle with salt, and toss.  Broil on the top rack of the oven for 15-20 min, stirring every 5 mins.  The veggies are done when they just start to turn black.

2.  Bring the water to a boil in a large pot.  Add the roasted veggies, sundried tomatoes, parsley, thyme, peppercorns, bay leaf, and salt.  Turn the heat down, cover, and simmer for 2 hours.  After 2 hours, remove the pot from the heat and let it cool.  Once cool, remove the bay leaves, and blend the mix.

3.  In a large pot, heat the butter over medium high heat.  Add the flour and stir continuously for 2-3 mins until the flour being to turn light brown.  Add the sauce from step 2 a little at a time while mixing continuously so that it does not get lumpy.

4.  Bring this to a boil and add the potatoes, spinach, and fennel fronds.  Boil for 10 mins until potatoes are just done.

5.  Serve hot, topped with scallions.