Fennel and leek soup
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
Method
- 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.