Fennel, potato and celery soup with dukkah
Made with leek, celery, fennel and potato, this hearty veggie soup is a delicious side or starter. Sprinkle with pistachio dukkah and fennel fronds to serve.
6 as a starter or light meal
Note: + cooling time
- 2 tbs olive oil
- 40g butter
- 1 leek, pale section only, thinly sliced
- 2 garlic cloves, crushed
- 3 celery sticks, small leaves reserved, thinly sliced
- 2 fennel bulbs, halved, sliced, fronds reserved
- 3 potatoes, chopped
- 6 cups (1.5L) hot chicken stock
- 1/4 cup (60ml) thickened cream
- 2 tbs pistachio dukkah
Heat oil and butter in a heavy-based saucepan over medium-high heat. Add the leek and garlic and cook, stirring, for 3 mins or until the leek softens. Add the celery, fennel and potato. Cook, stirring, for 3 mins or until vegetables soften. Add the stock. Bring to the boil, then reduce heat to low. Simmer, uncovered, for 20 mins or until the vegetables are tender. Cool slightly. Use a stick blender to carefully blend until smooth.
Add the cream to the soup. Stir over low heat for 2 mins or until the soup is heated through. Season.
Divide soup among serving bowls. Sprinkle with dukkah. Top with reserved fennel fronds and celery leaves.
Serve with olive oil, thickened cream and Coles Bakery Sourdough Baguette