Cream Fennel Soup Recipe

• 25 grams of butter
• 1 onion
• 2 bulbs of florence fennel
• 1 large leek
• 4 medium size floury potatoes
• 4 cups of chicken stock
• 1 bay leaf
• 1 cup of cream or milk (optional)
• salt and pepper to taste

Peel and finely chop the onion, thinly slice the white part of the fennel bulbs and the leek. Rinse the fennel and leek really well under cold water carefully, as soil can be caught throughout the layers of a leek. Peel and dice the potatoes. In a large saucepan melt the butter and sweat the onion, fennel and leek until the onion is soft and translucent. Add the potato and bay leaf to the mixture and then enough of the stock to just cover the vegetables. Cover and simmer for 15 to 20 minutes until all the vegetables are tender. Remove the bay leaf and blend until smooth. Add salt and pepper to taste and finish with cream if desired.

(Serves 4)