Good, better, best

Good: Recipe as is

Better: Top the soup with croutons – buy ready-made or make your own. Break up chunks of sourdough, fry in garlic oil until crisp.

Best: Fry croutons with a few fennel seeds and add ground fennel seeds with the vegetables to boost the aniseed flavour in the soup.

Leek, Potato & Fennel Soup

Food Starters Vegetarian

Add flavourful fennel to the classic leek and potato soup for a new twist

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10 Servings

Ingredients

40g Knorr® Professional Rich Vegetable Paste Bouillon

1.5l boiling water

40g butter

260g potatoes, peeled and diced

160g onions, diced

650g leeks, sliced

400g fennel, sliced

80ml double cream

Method

Make up the stock by whisking the paste bouillon into the boiling water.
Add the butter to a pan and add the potatoes, onions, leeks and fennel, and gently soften.
Add the stock and simmer for 20 mins.
Blitz until smooth, then add the cream and serve.

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