Leek and Fennel Soup with Shittake Mushrooms

Preparation time: 6 minutes
Cooking time: 20 minutes
Total time: 26 minutes
Servings: 2 as a main, or 4 as a side dish

Ingredients:

  • 2 large leeks 

  • 3 cloves minced garlic 

  • 1 large bulb fennel 

  • 3 tbsp olive oil

  • Large pinch salt & pepper 

  • 3 sprigs fresh thyme 

  • 1 litre vegetable stock

    To top:

  • 50g shiitake mushrooms 

  • 1 clove garlic (optional)

  • Sprig fresh thyme

  • Tsp olive oil

  • Pinch salt

Method:

  1. Prepare the leeks by slicing them into approx 3cm thick slices 

  2. Add the leeks to a large pot with a tsp olive oil and fresh thyme and simmer for 5 minutes

  3. Chop and dice the fennel then add to the pan with the chopped leeks and cook for a further 5 minutes

  4. Once the leeks and fennel have softened add the minced garlic cloves and simmer for a further 1 minute 

  5. Add 1 litre of vegetable stock and a large pinch of salt and pepper, the simmer for around 10 minutes

  6. Using a hand blender or a food processor add the soup mix and blend until silky smooth 

  7. In a small frying pan, add a drizzle of olive oil, fresh thyme and chopped shiitake mushrooms and gently fry until browned and slightly crispy

  8. Optional: add the minced garlic to the mushrooms and fry for a further 1 minute until cooked

  9. Serve the creamy soup into two bowls then add the shiitake mushrooms

  10. Swirl a glug of olive oil on top and garnish with the fennel leaves

Jade ThorneComment