1.Boil the water and reserve.
2.Ansa and halve the fennel, cut off the root stock. Peel the potatoes. Dice the fennel and potato to 1 cup each and save for later.
3.Slice the remaining potatoes and fennel. Peel, quarter and slice the celeriac. Add sliced potatoes, fennel and celeriac in a saucepan with 8 cup broth. Add the bay leaf and bring to a boil. Simmer until the vegetables are soft, about 15 minutes.
4.Lift out the stock sheet and run the soup in a blender suddenly or with a mixer. Pour back into saucepan, simmer on low heat.
5.Cut the leek lengthwise, rinse and slice it.
6.Heat oil and butter in a large skillet or sauteuse. Add the leeks, salt and pepper, steak soft, about 3 minutes. Add the garlic and fennel seeds. Pour in wine, cook 3 min.
7.Add the diced potatoes and fennel and 1 cup broth to the leek mixture, simmer under cover for about 8 minutes.
8.Serve the soup with grated cheese and herbs.
Ingredients Servings: 4
Time: 30 minutes
1 liter of water + 3 tablespoons vegetable stock
300 g fennel
1 bay leaf
½ teaspoon salt
1 pinch freshly ground black pepper
½ tbsp olive oil
½ tablespoons unsalted butter
2 finely chopped garlic cloves
2 pinches of fennel seeds, toasted and oiled the
½ cup white wine
½ cup cream
1 cup grated Gruyère cheese
2 tablespoons chopped chervil or parsley
The soup is a nice dish for me who show appetite decline by the heat. In addition there is a digestion promotion effect in Fennel.