Fennel and Leek Soup with Smoked Salmon

Ingredients

• 1 Tablespoon butter or ghee
• 2 leeks (white and light green parts only), chopped
• 1 shallot, chopped
• 3 fennel bulbs, chopped (without the frilly green tops)
• 4 cloves garlic, minced
• 1 2/3 cups bone broth or chicken stock (about 650 ml), I used home made stock
• 50 ml ( about 1/4 cup) full fat cream or coconut milk
• Salt and pepper to taste
• Smoked salmon or other protein of choice
• Olive oil for drizzling

Instructions

1. Melt the butter or ghee in a large soup pot and add the chopped leeks and shallot.
2. Cook for about 5 minutes until softened.
3. Add in the minced garlic and chopped fennel and cook for a further 2-3 minutes.
4. Add the chicken stock/bone broth and bring to a boil.
5. Reduce heat and simmer for 20 minutes until the fennel is cooked and softened.
6. Remove from heat and use an immersion (stick) blender to puree the soup. You could also use a food processor or blender.
7. Stir in the cream or coconut milk (I used full fat whole organic cream).
8. Taste and season with salt and pepper to your preferences.
9. Top with the smoked salmon.
10. Add a little green garnish with water cress if you feel like getting fancy.
11. Drizzle with olive oil and serve.