Poor Brendan, he had 2 wisdom teeth out today. So, today I had to cook him something he didn’t have to chew. This soup is an old favourite but with a twist of fennel which adds its distinctive flavour. It’s very satisfying indeed. If you’re slimming, then leave out the cream and replace the butter with olive or canola oil.
RECIPE: (Makes about 8 servings)
2 tablespoons unsalted butter
3 medium leeks (washed and sliced)
1 medium fennel bulb (sliced)
1kg potatoes (peeled and 3cm cubed)
1.8 litres vegetable stock
1 bay leaf
1 tablespoon salt
Freshly ground black pepper
1 cup single cream
Melt butter in heavy pot over medium heat. Add leeks and fennel and fry for about 4-5 minutes. Add the potatoes, bay leaf and the vegetable stock and bring to the boil. Reduce the heat and simmer for about 25 minutes until the potatoes are tender. Remove from the heat and fish out the bay leaf.
With a hand blender, puree the soup. Alternatively puree in food processor in batches. Once all the soup is pureed stir in the cream and heat until hot but not boiling. Check for seasoning and serve.
Plenty of bread. If you’re feeling like showing off, then a simple little garnish is to fry slices of thin proscuitto ham until very crisp, then crumble over the soup.