• 80 g butter
  • 2 large bulbs fennel, sliced (reserve the leaves to garnish).
  • 2 leeks, sliced.
  • 2 teaspoons fennel seeds.
  • splash apple cider vinegar or white wine.
  • 6 cups Basic Chicken Bone Stock.
  • 2 cloves garlic, chopped.
  • 2 red potatoes, chopped – or 1 cup leftover cooked rice.
  • yoghurt or sour cream or shaved parmesan, to serve.
  • 4 slices pancetta, fried until crisp, cooled and crumbled. (Can use Bacon)
  • pinch salt.


  1. Melt the butter in a large saucepan. Sauté the fennel and leeks until soft, then add the fennel seeds. Add the vinegar, stir a little, and pour in the stock. Bring to the boil.
  2. Add the garlic and potatoes, then cover and simmer for 30 minutes. Remove from the heat and blend using a stick blender.
  3. Serve the fennel soup with a dollop of yoghurt, some sour cream or shaved parmesan, sprinkled with the crumbled pancetta and snipped fennel leaves.