Leek cream soup with fennel

Thanks to the aromatic vegetables, the dish turns out to be truly delicious. For the perfect taste, add some blue cheese and walnuts.

Ingredients

• Fennel 2 pieces
• Leek 3-4 pieces
• Potatoes 2-3 pieces
• Butter 60 g
• Vegetable broth 900 ml
• Garlic 1 clove
• Salt taste
• Ground black pepper taste
• Cream 100 ml
• Can add
• Blue cheese 70-80 g
• Walnuts 50 g

Directions

1. From fennel, remove the tough outer leaves and the dense inner part, and cut the rest into small pieces.
2. Cut the light part of the leek into rings, the potatoes into small pieces.
3. Heat oil in a saucepan over medium heat. Add fennel, leek and potatoes. Fry for 5 minutes, stir occasionally.
4. Add 150-200 ml of broth, cover, reduce heat to low and simmer for 15-20 minutes.
5. Add the remaining stock, chopped garlic, salt and pepper. Simmer for another 10-15 minutes, covered.
6. Remove the finished soup from heat, mix with cream, cool slightly and grind with an immersion blender. Pour into bowls. Serve with nuts and cheese.