- 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
- 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.