Broccoflower, leek and fennel soup

Whether you've always liked to prepare or else you have selected up it as a hobby during quarantine, we'd see a guess that you're watching out for new recipes to tryout. After all, becoming creative from your kitchen is a superb and rewarding means to spend time.

We have gathered most of the most adored and highest ranked Broccoflower, leek and fennel soup inside our site. It's the finest of the best!

We have rounded up the best recipes . They are our most loved, commented and rated 5star recipes from our huge local community, all in 1 place. These apps, mains, desserts and much are guaranteed yummy!

How to make Broccoflower, leek and fennel soup

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:20
  • Total Time : 0:30

Ingredients

  • 1 tablespoon olive oil
  • 1 leek, trimmed, thinly sliced
  • 1 large fennel bulb, trimmed, halved, thinly sliced
  • 2 cloves single clove garlic, thinly sliced
  • 500g broccoflower, cut into small florets
  • 4 cups (1 litre) Massel chicken style liquid stock or vegetable liquid stock
  • 2 bay leaves
  • Sea salt & freshly ground black pepper
  • 1/3 cup (80g) extra light sour cream
  • Crusty bread, to serve

Method

  • Step 1 Heat oil in a large saucepan or casserole. Add leek, fennel and garlic. Cook over medium heat for about 10 minutes, or until soft. Add broccoflower, stock and bay leaves. Cover, bring to boil, reduce heat and simmer for 10 minutes, or until broccoflower is tender. Remove and discard bay leaves.
  • Step 2 Blend or process soup until smooth; season to taste. Divide soup between 4 bowls, spoon a little sour cream into the centre of each and grind over extra black pepper. Serve with crusty bread.

© Copyright 2020 Get Recipe Book - All Rights Reserved