Such horrible weather lately… It looks more like autumn than winter really… Storm, rain and temperatures that are way too soft for the time of year. I’ve got to confess that walking sort of falls a bit between the cracks with this weather. Yesterday we thought to just go out, rain or no rain, so hiding under our umbrella we made our way to the supermarket. Only to find after about 500 meters from our home that the umbrella broke into a gazillion pieces due to the force of the wind. Farewell umbrella… We turned around to walk back home, but then figured we were already soaking wet, so a little wetter wouldn’t make a difference anymore. So turned around again and headed further to the supermarket. We do try and run errands like that on foot these days. It helps in getting our steps per day in. But like I said; the weather is a bit of a killjoy..
But what is perfect for this kind of weather is this delicious soup. I love the taste of fennel. Delicious to use in a salad such as this fennel courgette salad, slowly stewed in water with a crust of parmesan (try that, it is insanely good!) or roasted from the oven. But in this soup it is also delicious and adding the fennel seeds gives it an extra fennel boost. Want more fennel recipes? Check out my little list of recipes with fennel
Fennel leek soup with crispy bacon
It's easy to convert this recipe into a vegetarian option by changing the chickenstock for vegetable stock and replacing the bacon with crispy croutons
- 5 tbsp butter
- 2 large fennel bulbs, sliced
- 2 leeks, sliced
- 2 tsp fennel seeds
- bit of apple vinegar or white wine
- 6 cups of chicken stock
- 2 garlic cloves, sliced
- 2 potatoes, chopped
- yoghurt, sour cream or parmesan (for serving)
- 4 slices of pancetta, fried until golden and crips, drained and leave to cool, than crumble
- Melt the butter into a large saucepan. Add the fennel and the leeks and bake until they are soft. Add the fennel seeds.
- Add the vinegar, stir and pour the stock in as well. Bring the mixture to the boil. Add the potatoes and the garlic.
- Cover the pan and cook for about 30 minutes.
- Take the pan of the heat and use an immersion blender (stick blender) to puree the soup.
- Put into bowls and add some cream, parmesan and the crispy bacon on top.
Recipe from I quit Sugar