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    You are in: Home / Recipes / Creamy Fennel and Leek Soup Recipe
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    Creamy Fennel and Leek Soup

    Creamy Fennel and Leek Soup. Photo by *Parsley*

    1/2 Photos of Creamy Fennel and Leek Soup

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    bluemoon downunder's Note:

    If you've never cooked with fennel, try it! Its flavour really is unique. This is a deliciously flavoursome soup blending herbs and spices with fennel and leeks. Fennel has long been a central ingredient in many Asian (it’s a main component in the Chinese five spice powder), Middle Eastern and European dishes. In the Middle Ages, its popularity spread northward from the Mediterranean area, where it still features in many pasta dishes. This soup is suitable both for day-to-day meals and for dinner parties. To keep it strictly vegetarian, make it with a vegetable stock. For the best results, use a really good stock, preferably home-made. This soup is best made in a large, deep (preferably non-stick) sauté pan with a lid. Next time I make it, I’m going to substitute a cup of wine for one of the cups of stock, adding it during the 15 minutes while the soup is simmering.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the butter in a large, deep (preferably non-stick) sauté pan, over a medium heat, add the sliced fennel (NOT the strips of fennel), sliced leek and finely chopped garlic, and sauté, while stirring occasionally, for 3-4 minutes or until the fennel, leeks and garlic are beginning to soften.
    2. 2
      Remove from the heat, and set aside.
    3. 3
      In a large pot, heat the stock, add the rosemary sprigs, thyme and nutmeg and bring to the boil.
    4. 4
      Simmer over a low heat for about 15 minutes.
    5. 5
      Remove the rosemary sprigs.
    6. 6
      Add the fennel, leek and garlic mixture to the pot, and stir to combine all the ingredients.
    7. 7
      Set the pan in which the fennel, leek and garlic were sautéed aside, for re-use later.
    8. 8
      Allow the soup to cool slightly (10 minutes cooling time should be ample), then blend it in batches in a blender or food processor until smooth.
    9. 9
      As each batch is blended, pour the blended soup into another pot or pan, perhaps the deep pan used earlier to sauté the fennel, leeks and garlic.
    10. 10
      Once all of the soup has been blended, stir it to ensure that it is of an even consistency (inevitably some batches were probably thinner than others).
    11. 11
      Stir the sour cream and the 1/4 cup of parmesan into the soup.
    12. 12
      Reheat the soup over a medium heat until it is hot, but do not allow it to come to the boil.
    13. 13
      Season to taste with salt and freshly ground black pepper.
    14. 14
      Turn off the heat and leave the soup covered so that it stays warm.
    15. 15
      In a small non-stick pan, heat the oil, and sauté the extra leek for 2-3 minutes, or until softened but not browned.
    16. 16
      Ladle the soup into warm soup bowls and top with the sautéed leek.
    17. 17
      Garnish with the extra parmesan and sour cream, and serve immediately with warm crusty rolls.
    18. 18
      Chef's Note: Since posting this recipe, and since last making this soup, I have found and posted a fabulous recipe for vegetable, quite unlike others I have used in the past: Vegetable Stock Vegetable Stock.

    Ratings & Reviews:

    • on September 05, 2011

      55

      I made this last night and it was great, I added red pepper flakes and garlic to the leeks and fennel to give a little kick. Didn't use the extra sour cream for garnish and I used vegetable broth to try and bring down the calories! I made the 6 serving recipe and it served 2 for dinner. I'll be making thia again, great taste and easy to make. I also used an emersion blender.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 04, 2010

      55

      We used an immersion blender instead of doing batches and it worked great. We also added some of the fennel fronds at the end, and no salt or pepper seemed necessary. Super tasty!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 02, 2009

      45

    Read All Reviews (6)

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    Nutritional Facts for Creamy Fennel and Leek Soup

    Serving Size: 1 (362 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 322.2
     
    Calories from Fat 199
    62%
    Total Fat 22.2 g
    34%
    Saturated Fat 11.4 g
    57%
    Cholesterol 53.1 mg
    17%
    Sodium 515.2 mg
    21%
    Total Carbohydrate 20.7 g
    6%
    Dietary Fiber 3.5 g
    14%
    Sugars 6.2 g
    24%
    Protein 11.7 g
    23%

    The following items or measurements are not included:

    rosemary sprigs

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