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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.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Roughly chop the fennel and leek.
  2. 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.
  3. Meanwhile, peel the potato and chop it into small cubes. Crush the garlic, if used.
  4. When the fennel and leek are soft, add the potato and garlic, then stir for a couple of minutes.
  5. Pour in 500 ml stock, add the bay leaf and simmer for about 20-25 minutes, until the veggies are tender.
  6. 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.
  7. 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.