Ingredients
- 80 g butter.
- 2 large bulbs fennel, sliced (reserve the leaves to garnish).
- 2 leeks, sliced.
- 2 teaspoons fennel seeds or a mixture of fennel and anise seeds and ground liquorice root.
- splash apple cider vinegar or white wine.
- 6 cups chicken stock.
- 2 cloves garlic, chopped.
- 2 red potatoes, chopped - or 1 cup leftover cooked rice.
- yoghurt or sour cream or shaved parmesan, to serve.
- 4 slices pancetta, fried until crisp, cooled and crumbled.
- pinch salt.
Directions
- 1. Melt the butter in a large saucepan. Sauté the fennel and leeks until soft, then add the fennel seeds. Add the vinegar, stir a little, and pour in the stock. Bring to the boil.
2. Add the garlic and potatoes, then cover and simmer for 30 minutes. Remove from the heat and blend using a stick blender.
3. Serve the fennel soup with a dollop of yoghurt, some sour cream or shaved parmesan, sprinkled with the crumbled pancetta and snipped fennel leaves.
This Foolproof Fennel Soup has a rich and creamy flavour and the fennel adds a delicious sweetness to the dish.
Ingredients
- 80 g butter.
- 2 large bulbs fennel, sliced (reserve the leaves to garnish).
- 2 leeks, sliced.
- 2 teaspoons fennel seeds or a mixture of fennel and anise seeds and ground liquorice root.
- splash apple cider vinegar or white wine.
- 6 cups chicken stock.
- 2 cloves garlic, chopped.
- 2 red potatoes, chopped - or 1 cup leftover cooked rice.
- yoghurt or sour cream or shaved parmesan, to serve.
- 4 slices pancetta, fried until crisp, cooled and crumbled.
- pinch salt.
Directions
- 1. Melt the butter in a large saucepan. Sauté the fennel and leeks until soft, then add the fennel seeds. Add the vinegar, stir a little, and pour in the stock. Bring to the boil.
2. Add the garlic and potatoes, then cover and simmer for 30 minutes. Remove from the heat and blend using a stick blender.
3. Serve the fennel soup with a dollop of yoghurt, some sour cream or shaved parmesan, sprinkled with the crumbled pancetta and snipped fennel leaves.