Creamy Fennel and Leek Soup

READY IN: 45mins




  • 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.
  • Remove from the heat, and set aside.
  • In a large pot, heat the stock, add the rosemary sprigs, thyme and nutmeg and bring to the boil.
  • Simmer over a low heat for about 15 minutes.
  • Remove the rosemary sprigs.
  • Add the fennel, leek and garlic mixture to the pot, and stir to combine all the ingredients.
  • Set the pan in which the fennel, leek and garlic were sautéed aside, for re-use later.
  • 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.
  • 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.
  • 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).
  • Stir the sour cream and the 1/4 cup of parmesan into the soup.
  • Reheat the soup over a medium heat until it is hot, but do not allow it to come to the boil.
  • Season to taste with salt and freshly ground black pepper.
  • Turn off the heat and leave the soup covered so that it stays warm.
  • In a small non-stick pan, heat the oil, and sauté the extra leek for 2-3 minutes, or until softened but not browned.
  • Ladle the soup into warm soup bowls and top with the sautéed leek.
  • Garnish with the extra parmesan and sour cream, and serve immediately with warm crusty rolls.
  • 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 Recipe #135453.