Name: Fennel and leek soup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 1 large leek; 1 large or 2 medium fennel; 1 large potato, peeled; 1 clove of garlic (optional); 1 bay leaf; approx 600 ml stock (vegetable or chicken); Salt & pepper; To serve:; Juice of ½ lemon or 2 Tbsp soured cream; Chopped chives

Fennel and leek soup

2 Oct 2017

by Dinna

Prep Time

5 minutes

Cook Time

35 minutes

Total Time

40 minutes

Background

This fennel and soup has a delicate taste and a lovely texture. I made it for a simple midweek lunch but I would be perfectly happy to serve it as a starter at a dinner party! Serve it with fresh, wholemeal bread rolls.

Ingredients

1 large leek
1 large or 2 medium fennel
1 large potato, peeled
1 clove of garlic (optional)
1 bay leaf
approx 600 ml stock (vegetable or chicken)
Salt & pepper
To serve:
Juice of ½ lemon or 2 Tbsp soured cream
Chopped chives

Instructions

Roughly chop the fennel and leek.
Heat 2 Tbsps of olive oil in a heavy-based saucepan over medium heat. Add the leek and fennel, cover and gently sauté for 10-15 minutes, stirring regularly.
Meanwhile, peel the potato and chop it into small cubes. Crush the garlic, if used.
When the fennel and leek are soft, add the potato and garlic, then stir for a couple of minutes.
Pour in 500 ml stock, add the bay leaf and simmer for about 20-25 minutes, until the veggies are tender.
Remove the bay leaf and, using a hand-held blender or liquidiser, whizz until you get a smooth, velvety soup. Add more stock if it's too thick.
Add the lemon juice or soured cream. Taste, season with salt and pepper, and add more lemon juice/sour cream, if needed. Serve with chopped chives scattered on the top.