This Fennel Cream Soup is so flavorful and tasty, that I am sure I will make it again. It’s easy to make and has interesting flavors.
Cream soups are good for you, are healthy and have so many vitamins. In our weekly menu, it should have their place, at least, 3 times a week. Not only cream soup but different kind of soups, all are healthy and full of antioxidants, it prevents constipation.
If you are a person who doesn’t drink enough water daily, a bowl of soup should help you.
What I like about cream soups is that are very simple to make, you just saute or boil the veggies and in 30 minutes you have your delicious soup on the table.
- 1 large leek
- 2 bulbs of fennel
- olive oil
- salt, pepper, thyme
- 1/4 of a celery root or 1 stalk of celery
- 2 l of water or stock (vegetable or chicken)
- 1 big potato
The first thing we have to do is to really clean the leek. Cut it lengthwise and wash it really well, to get rid of all the sand that’s inside the leek. And then cut it into big slices.
Saute the leek for 5 minutes and season it with salt, pepper, and thyme.
Add the washed and trimmed fennel. You don’t have to cut it thinly because it will go in the blender anyway. Now, add the celery and the potato that has been cut into 4 pieces.
The last thing you have to do is to add the stock or water. Cover the pot and simmer until the veggies are cooked and ready for the blender.
Season again if it’s necessary.