Creamy and light, full of flavour and fancy looking soup is a great starter for your dinner party or a good addition to your cozy evening. Very easy to make and very good way to use up the fennel that’s been sitting in the fridge!
You will need:
1 fennel bulb
1 leek
3 potatoes (small or 2 medium)
1 tbsp of bullion powder
1 clove of garlic
1 bay leaf
5 peppercorns
salt to taste
parsley stalks (or any other herbs stalks)
1-1.5l water
2tbsp of oil (I prefer olive oil)
What to do?
- roughly chop the veggies and lightly fry them in oil.
- add bay leaves, peppercorns and herb stalks, pour the water over and add the bullion
- cook till soft for around 1 hour.
- take the bay leaves and herb stalks out. Peppercorns are optional – I like to leave them for extra spice.
- blend till smooth, if needed, adjust the seasoning and thickness by adding extra hot water.
For garnish you will need:
2tbsp walnuts
2tbsp dried, soaked porcini mushrooms
1/2tsp thyme
1 tbsp olive oil
1 tbsp soy sauce
What to do?
- fry mushrooms and walnuts in oil
- add thyme leaves
- glaze with soy sauce