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Creamy fennel soup


  • Heat a little oil with the butter in a large heavy-bottomed pot and gently saute the leeks and fennel for about 20 mins until fairly tender, stirring now and again. Add the stock to cover well with seasonings. Stir and cook for about another 15 mins until very tender. Then add the cream to taste with 1 tbsp chopped fennel fronds.
  • Blend half the soup, return to the pot and stir. Taste for seasoning and bring the soup back to the boil.
  • Serve in individual bowls with a little more cream sprinkled on top and a garnish of chopped fennel fronds.


  • olive oil
  • a knob of butter
  • 2 leeks, white part only, diced
  • ¾-1 kg fennel, cleaned, cored & diced (keep fronds)
  • 1½ litres chicken (or vegetable) stock
  • sea salt & freshly groundpepper
  • cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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