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Leek and Fennel Soup

A base of creamed potato in stock.

Original Receipt from British Food Trust

Leek 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.
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 ¼ pints)
2 Tablespoon Lemon juice
Fennel fronds, for decoration
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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