A gentle, aromatic spring soup of caramelised fennel and leek in vegetable broth, finished with cream. Elegant, naturally sweet, and deeply satisfying.
Instructions
Prep the vegetables: Remove the outer fennel layers, trim the base, and slice thinly. Reserve the fronds for garnish. Trim, wash, and slice the leeks.
Caramelise the base: Heat olive oil and a knob of butter in a large saucepan over medium-low heat. Add the fennel and leek with a pinch of salt and cook slowly for 12–15 minutes until soft and lightly golden.
Add the broth, bring to a boil, then simmer for 10 minutes.
Blend until completely smooth.
Stir in the cream, season with salt and white pepper, and reheat gently. Add a squeeze of lemon for brightness.
Serve garnished with reserved fennel fronds and a drizzle of cream.
