LEEK AND POTATO SOUP WITH FENNEL SEEDS AND CHIVES

erba cipollina

Soup again. But a far less dramatic one this time. Quite the opposite actually because where’s the drama in a leek and potato soup? The fennel seeds that I add could maybe cause a small quiver but hardly enough to be called drama. And that’s ok with me because I have loved leek and potato soup since I was eleven and introduced to my first Crème Vichyssoise. It was love at first sight on my part and I have never faltered since. Who wants drama every day anyway? I would be exhausted after a week and longing for my comfortable everyday companions, the dishes that don’t look that good or seduce everyone that sets their eyes on them but that gives you a steady comfort and a feeling of well being; I would be looking for a bowl of leek and potato soup!

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LEEK AND POTATO SOUP WITH FENNEL SEEDS AND CHIVES

250 g / 8.8 oz leek in slices
250 g / 8.8 oz potatoes in slices
1 generous teaspoon of fennel seeds
700 ml / 23.7 fl oz chicken or vegetable stock
Chives
Salt
Olive oil

– Put leek, potatoes and fennel seeds in a pan together with some olive oil and braise gently for about 5 minutes.
– Add the stock and leave it to simmer for 15-20 minutes.
– Use a hand blender or something similar to blend the soup into a smooth cream. Check if it’s salt enough now if you are eating it warm, if you serve it cold, check the salt when it has cooled down.
– Top it with chopped chives and serve it . Hot, tepid or cold.

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