French Fennel and Leek Cream Soup | Silky Autumn Velouté
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30 min
Quick
Kifli Kukták
Kifinomult francia őszi krémleves édeskés póréhagymával és ánizsos aromájú édesköménnyel, selymes tejszínnel gazdagítva és pirított dióval tálalva.
Ingredients
Preparation method
Preparation
Thoroughly wash the leeks, then slice the white and light green parts into rounds. Clean the fennel, trim the ends (reserve the delicate green anise-scented fronds for serving), and slice thinly.
Cooking
Heat the butter and extra virgin olive oil in a heavy-bottomed pot. Add the chopped leek and fennel, then sauté over medium heat for about 8-10 minutes until the vegetables soften and become fragrant, but do not brown.
Pour in the dry white wine and simmer for 2-3 minutes until the alcohol evaporates. Then pour in the hot vegetable stock, season with salt and pepper, cover, and simmer gently over low heat for 15 minutes.
Chef's tip
For an even silkier texture, pass the soup through a fine sieve after blending.
Be careful when toasting the walnuts: shake the pan over low to medium heat, as their delicate oils can burn quickly.
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