Fennel, leek and potato soup

This is a comforting soup for chilly days, brightened by hints of aniseed from the fennel and sweetness from the peas.

Ingredients

3 Tbsp	Butter
1	Leek (Main)
2	Fennel bulbs, trimmed and sliced (save the fronds for a garnish) (Main)
3 medium	Agria potatoes, peeled and diced (Main)
3 cups	Chicken stock
1 ½ cups	Frozen peas
½ cup	Greek yoghurt, for serving

Directions

1. Melt the butter in a large pot set over medium heat. Add the leeks and a generous pinch of salt and cook for five minutes. Add the fennel and potatoes and cook for another five minutes, stirring occasionally. Pour in the chicken stock and bring to a simmer. Cover and simmer for 20 minutes, until the vegetables are very soft. Add the frozen peas and cook for three minutes, until they are just done.
2. Puree until smooth (with a stick blender or in a food processor). Taste for seasoning and reheat until nearly simmering before serving. Garnish each bowl with a swirl of yoghurt and some chopped fennel fronds.

See more of Lucy's fennel recipes

• Fennel, date and orange cake
• Fennel, pear and walnut salad