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 ~


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


  • 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.