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 A base of creamed potato in stock.  Original Receipt from British Food TrustLeek and Fennel Soup Choose crisp, clean fennel bulbs and store in the fridge. Fennel is rich in vitamin A, as well as containing calcium, phosphorus and potassium. Ingredients Serves: 4 2 Tablespoon Olive oil 3 Leeks, washed and sliced 2 Fennel bulbs, chopped 2 Cloves Garlic, crushed 1 Teaspoon Fennel seeds 750 ml Vegetable stock (1 1/4 pints) 2 Tablespoon Lemon juice Seasoning Fennel fronds, for decoration Method Heat the oil in a large saucepan and gently saute the leeks, fennel, garlic and fennel seeds for about 15 minutes. Add the stock and bring to the boil. Reduce the heat, cover and simmer for about 40 minutes. Puree the soup in batches. Add the lemon juice and season. Serve hot in bowls and garnish with the fennel fronds.  |
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