Ingredients
- 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.
Directions
- 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.
- Add the garlic and potatoes, then cover and simmer for 30 minutes. Remove from the heat and blend using a stick blender.
- Serve the fennel soup with a dollop of yoghurt, some sour cream or shaved parmesan, sprinkled with the crumbled pancetta and snipped fennel leaves.
