Equipment
Ingredients
Main
- 25 g unsalted butter
- 100 g onion, finely sliced
- 100 g fennel, trimmed and sliced
- 200 g baby leeks, trimmed and chopped
- 1 garlic, finely chopped
- 200 ml chicken stock, hot
- 75 ml heavy cream
- 6 g chives, chopped
- 5 ml lemon juice
- 2 g salt
- 1 g black pepper
Nutrition (per serving)
Method
Place the butter in a saucepan over medium heat (160°C/320°F) until melted.
Add the sliced onion, fennel, and chopped leeks to the pan. Sauté the vegetables for 5-7 minutes until they are softened.
Stir in the finely chopped garlic and cook for 1 minute until fragrant.
Pour the hot chicken stock into the pan and bring the liquid to a boil.
Reduce the heat to low, cover the pan, and simmer for 6-8 minutes until the vegetables are completely tender.
Transfer the mixture to a blender. Add the heavy cream, 3g of chives, lemon juice, salt, and pepper. Blend until the texture is smooth.
Ladle the soup into bowls and garnish with the remaining 3g of chives.
Chef's Notes
- For an even smoother soup, consider passing the cooked vegetables through a fine-mesh sieve before blending, especially if you're not using an immersion blender.
- Don't rush the sautéing of the leeks and fennel; allowing them to soften and sweeten properly is crucial for developing the soup's base flavor.
- Taste and adjust seasoning throughout the process, particularly after adding the stock and cream, as flavors will meld and intensify.
- If you prefer a richer soup, you can substitute half-and-half for some of the heavy cream, but be mindful that it may result in a slightly thinner consistency.
- To enhance the anise notes, a small pinch of fennel seeds, toasted and ground, can be added during the sautéing stage.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 2 months — Texture may change slightly upon thawing due to cream content.
Reheating: Warm in a saucepan over low heat, stirring occasionally. Do not boil.
