Fennel and leek soup with four spice


Serve this simple soup just with bread or toast or add a seafood element by placing thinly sliced sashimi-grade scallops or fish in the serving bowls before ladling in the hot soup - it should be just the right temperature to slightly cook the seafood.

You'll need

1 tbsp olive oil 20 gm butter, diced 1 large leek (white part only), halved and thinly sliced 2 garlic cloves, finely chopped 2 star anise 800 gm fennel (about 3 large bulbs), coarsely chopped, fronds reserved, stalks thinly sliced to serve 4 thyme sprigs 1 fresh bay leaf 1 litre (4 cups) chicken stock 300 gm crème fraîche Sourdough toast, to serve   Four spice ½ tsp fennel seeds ½ tsp coriander seeds ½ tsp brown mustard seeds ½ tsp black peppercorns

Method

  • 01
  • Heat olive oil and butter in a large saucepan over high heat, add leek, garlic and star anise and sauté until leek and garlic start to caramelise (3-5 minutes). Add fennel, thyme and bay leaf, and stir until fennel softens slightly (2-3 minutes). Add stock, season to taste, cover and bring to the boil, then remove lid and cook uncovered, stirring occasionally, until fennel is tender (10-12 minutes). Discard herbs and star anise, add crème fraîche, season to taste and blend with a hand-held blender until smooth.
  • 02
  • Meanwhile, for four spice, grind spices with a mortar and pestle.
  • 03
  • Scatter soup with fennel stalks and fronds, season to taste with four spice and serve with sourdough toast.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2017

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