Leek and Fennel Soup
Leek and Fennel Soup
 Prep Time ~ 10 mins | Cooking Time ~ 20 mins |
 Approx Cost ~ £? |  Difficulty ~ Easy |
 Freeze ~ Yes |  Serves ~ 4 |
Tip ~
Ingredients
1 tbsp oil
25g / 1oz butter
900g / 2lb leeks, white only, sliced
1 large bulb fennel, trimmed and sliced, leaves reserved for garnish
1 garlic clove, crushed
2 tbsp plain flour
850ml / 1½ pints vegetable or chicken stock
Salt and pepper
Method
- Heat the oil and butter in a large saucepan, add the leeks, fennel and garlic and saut for 5 minutes, stirring occasionally. Do not allow to brown.
- Add the flour and stir well. Pour in the stock and make sure the flour is well blended. Then bring to the boil, cover and simmer for 20 minutes.
- Leave to cool for a short time. Puree until smooth.
- Return the pan to the heat and season to taste. Reheat gently, do not boil.
- Serve garnished with the chopped fennel leaves.