Creamy Fennel And Leek Soup Recipe

Verified Recipe

Time: 45 minutes

Created:

Ingredients:

  1. unsalted butter
  2. fennel bulbs
  3. leeks
  4. garlic cloves
  5. chicken stock
  6. rosemary sprigs
  7. dried thyme
  8. ground nutmeg
  9. sour cream
  10. parmesan cheese
  11. salt & freshly ground black pepper
  12. olive oil

Steps:

  1. heat the butter in a large , deep saut pan , over a medium heat , add the sliced fennel , sliced leek and finely chopped garlic , and saut , while stirring occasionally , for 3-4 minutes or until the fennel , leeks and garlic are beginning to soften
  2. remove from the heat , and set aside
  3. in a large pot , heat the stock , add the rosemary sprigs , thyme and nutmeg and bring to the boil
  4. simmer over a low heat for about 15 minutes
  5. remove the rosemary sprigs
  6. add the fennel , leek and garlic mixture to the pot , and stir to combine all the ingredients
  7. set the pan in which the fennel , leek and garlic were sauted aside , for re-use later
  8. allow the soup to cool slightly , then blend it in batches in a blender or food processor until smooth
  9. as each batch is blended , pour the blended soup into another pot or pan , perhaps the deep pan used earlier to saut the fennel , leeks and garlic
  10. once all of the soup has been blended , stir it to ensure that it is of an even consistency
  11. stir the sour cream and the 1 / 4 cup of parmesan into the soup
  12. reheat the soup over a medium heat until it is hot , but do not allow it to come to the boil
  13. season to taste with salt and freshly ground black pepper
  14. turn off the heat and leave the soup covered so that it stays warm
  15. in a small non-stick pan , heat the oil , and saut the extra leek for 2-3 minutes , or until softened but not browned
  16. ladle the soup into warm soup bowls and top with the sauted leek
  17. garnish with the extra parmesan and sour cream , and serve immediately with warm crusty rolls', "chef's"]


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