I tried this yesterday. It was quick and easy to make. We ate (drank?) it on our way home from the theatre and my daughter kept coming back for more. It had a delicate flavour, and felt very satisfying.
Leek and Fennel Soup
1 fennel bulb
garlic (my usual 3 cloves)
6 cups chicken stock (homemade)
Sea salt – be generous
Roughly slice the leek and fennel. Fry for a few minutes to seal. Add stock, salt and garlic, bring to the boil and simmer for 10-15 minutes. Blitz with a hand blender. Adjust the seasoning. Hey presto, it’s ready!