This delicious autumn soup is flavourful and aromatic and ready in well under one hour. Somehow fennel is quite an underestimated vegetable yet so versatile. The combination of the fennel, leek and goat cheese is simple perfect and a great way to start experimenting with fennel.
- Fennel Bulbs - 3, sliced
- Leek - 2, sliced
- Vegetable Stock - 6 cups / 1.5L
- Soft Goat Cheese - 5 ounces /150g
- Fennel Seeds - 1 tsp.
- Salt & Pepper - to taste
- Olive Oil - 2 tbsp.
Cut the white fennel bulbs in .5-inch (1.3 cm) wide rings with a kitchen knife so that they resemble onion slices. To prepare the leeks, cut off the dark green parts and trim off the little beards at the bottom. Cut the leek into pieces and wash them in water to remove the grit. Once done, drain well.
Heat the olive oil on medium heat in your frying pan. Add one teaspoon of fennel seeds and stir for a few minutes. Sauté the leeks and fennel bulbs and allow them to ‘sweat’ over pretty low heat until they get soft, but not browned.
Heat the vegetable stock in a stockpot and bring to a boil. Once boiling, reduce the heat and toss the sautéed leeks and fennel into the stock. Simmer for approximately 15 minutes.
Turn off the heat and let the soup cool down for a few minutes. Add the soft goat cheese to the soup and purée the ingredients with a hand blender in the stockpot.
When ready to serve, bring back to a simmer and ladle in to bowls. If you like, garnish with some sliced leek or fennel.