blaðlauks- og fennelsúpa

Leek and fennel cream soup

 

  Ingredients

4 stalks of leeks
2 pieces of fennel
325 ml water
1 - 2 potatoes
1 heaped tbsp star anise
300 ml cream
1 pinch of salt
1 pinch of pepper
Chives or similar for decoration

Preparation

Heat the water in a pot.

Clean the leek and fennel. Cut the leek into thin slices, tear the fennel into individual leaves and also chop them into small pieces. Quickly add to the hot water and simmer for 5 to 6 minutes, stirring occasionally.

Then put the chopped potatoes in the saucepan with the salt, pepper and aniseed and cover and let everything cook for 15 to 20 minutes. Stir occasionally and add water if necessary.

Then puree everything carefully with a blender.

Stir in about 2/3 of the cream and heat in the finished soup.

Whip the remaining cream until stiff and serve the warm soup - decorated with a spoonful of whipped cream and the finely chopped chives (alternatively also the fennel herb or similar).

Annotation:

By the way, you can also serve the soup cold, just let it cool down and then decorate it with whipped cream and chives.
 

[Translated from here.]