Creamy Fennel and Leek Soup

Name: Creamy Fennel and Leek Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons dried thyme; 2 larges fennel bulbs, thinly sliced; 3 garlic cloves, finely chopped; 0 teaspoons ground nutmeg; 3 leeks, thoroughly washed, 2 thinly sliced, and 1 cut in half lengthways, and then cut into 4cm strips (for garnish); 237 milliliters sour cream, low fat is fine, to garnish; 1 Tbsp olive oil; 59 milliliters parmesan cheese, freshly grated; 2 rosemary sprigs; 6 servings salt & freshly ground black pepper, to taste; 30 grams unsalted butter; 946 milliliters chicken stock or vegetable stock

Creamy Fennel and Leek Soup is a gluten free and primal soup. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 188 calories, 5g of protein, and 12g of fat each. If you have olive oil, parmesan cheese, salt & pepper, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 45 minutes.