This Creamy Fennel & Leek Soup is absolutely delicious and super quick to make. This recipe can also be made a day before, which is wonderful if you are planning a dinner party and don’t want to be cooking up until the last minute before your guests arrive. It’s a good starter.
Some of you may over look Fennel but I can guarantee, that you will love the taste of this Creamy Fennel & Leek Soup. You can serve it simply on it’s own or with a few crispy croutons.
You can make your own croutons by simply cutting up some sliced bread into small cubes and tossing them in a hot pan with some olive oil until they are toasted and brown on both sides.
Wash and slice the fennel, keeping about 2 tablespoons of the fennel tops for later. Wash and slice the leeks, peel and chop the potato. Heat the oil in the saucepan, add the sliced fennel, leeks and the minced garlic. Stir until the fennel is soft. Now add the chopped potato and cook for about 5 minutes. Add the bay leaf and chicken stock, stir well and simmer covered for 30 minutes. Discard the bay leaf and blend the soup until smooth. Replace the soup in the saucepan. Chop the reserved fennel tops and the chives. Add the chopped chives and the chopped fennel tops as well as the cream to the soup. Place back on the stove and stir until heated through. CREAMY FENNEL & LEEK SOUP
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