Fennel and Leek Cream Soup

The fennel and leek cream soup is a creamy and comforting dish, perfect for cooler days. Here I present an Italian version of this delicious cream soup.

Ingredients

• 2 medium fennels
• 1 large leek (white part only)
• 2 medium potatoes
• 1 liter of vegetable broth
• 40 ml of extra virgin olive oil
• Salt and pepper to taste
• 1 pinch of nutmeg (optional)
• Grated Parmesan cheese for serving (optional)
• Chopped chives for garnish (optional)

Preparation

1. Clean the fennels, removing the hard parts and the outer leaves, then cut them into medium-sized pieces.
2. Clean the leek and slice it into rings.
3. Peel the potatoes and cut them into cubes.
4. In a large pot, heat the extra virgin olive oil and sauté the leek until it becomes translucent.
5. Add the fennels and potatoes, and let them sauté for a few minutes.
6. Pour the vegetable broth into the pot, bring to a boil and then lower the flame.
7. Let it cook on medium-low heat for about 30-40 minutes or until the vegetables are tender.
8. Once the vegetables are ready, turn off the heat and use an immersion blender to blend everything into a smooth and homogenous cream.
9. Taste and adjust the seasoning with salt and pepper, and if you like, add a pinch of nutmeg.
10. If the cream soup seems too thick, you can add some broth until you reach the desired consistency.

Serve the cream soup warm with a sprinkle of grated Parmesan cheese and a handful of chopped chives for a touch of color and freshness.

Curiosity

In Italy, the cream soup is highly appreciated for its soft and velvety texture, hence the name. Did you know that fennel is widely used in Italian cuisine not only for its aromatic qualities but also for its digestive properties? This makes it perfect for a light and nutritious cream soup after a day of work.