Fennel, leek and potato soup
( SERVES 4 )
This is a comforting soup for chilly days, brightened by hints of aniseed from the fennel and sweetness from the peas.
- Melt the butter in a large pot set over medium heat. Add the leeks and a generous pinch of salt and cook for five minutes. Add the fennel and potatoes and cook for another five minutes, stirring occasionally. Pour in the chicken stock and bring to a simmer. Cover and simmer for 20 minutes, until the vegetables are very soft. Add the frozen peas and cook for three minutes, until they are just done.
- Puree until smooth (with a stick blender or in a food processor). Taste for seasoning and reheat until nearly simmering before serving. Garnish each bowl with a swirl of yoghurt and some chopped fennel fronds.
See more of Lucy's fennel recipes