Ingredients

• 25g/1oz butter
• ½ onion
• finely sliced
• ½ fennel bulb
• trimmed and sliced
• 2 baby leeks
• trimmed and chopped
• 1 garlic clove
• finely chopped
• 200ml/7fl oz hot chicken stock (vegetarians can substitute vegetable stock)
• 75ml/2½fl oz double cream
• 2 tbsp chopped fresh chives
• squeeze lemon juice
• salt and freshly ground black pepper

Directions

• Heat the butter in a pan
• add the onion
• fennel and leeks and fry gently until softened slightly. Add the garlic and fry for one minute.
• Add the stock and bring to the boil. Reduce the heat and simmer for 6-8 minutes
• or until the vegetables are tender. Remove from the heat and allow to cool slightly.
• Pour the soup into a blender. Add the cream
• half of the chives and the lemon juice. Season
• to taste
• with salt and freshly ground black pepper and blend until smooth.
• To serve
• pour the soup into a bowl and garnish with the remaining chives.