Ingredients
- 60g Unsalted Butter.
- 125g washed leek, white and light green parts only, finely sliced.
- 750g trimmed fennel, finely diced.
- 8g sea salt.
- 1.2 litres fresh chicken stock (Recipe Here).
- 1 Bouquet Garni (1 bay leaf and 6 parsley stalks) tied in a piece of muslin.
- Freshly Ground White Pepper.
- 50g Sourdough Bread, without crust, cut into 1cm cubes (day old bread is better for croutons).
- 60ml Olive Oil.
- 5g Sea Salt.
Method
- Melt butter in a large saucepan over a low heat.
- Begin to sweat the vegtables with the salt (cook vegtables in butter and salt on low heat until they are soft but not coloured).
- Add stock and bouquet garni and bring to a boil.
- Once it starts to boil, reduce heat and simmer for 20-30 minutes.
- Combine diced bread with a olive oil, sea salt and pepper.
- Place bread in single layer on oven tray, bake at 200°C until golden brown and crisp, tossing often to prevent burning.
- Remove bouquet garni.
- Add pepper and puree soup (taste and if more seasoning is needed, add by taste).