- 2 heads fennel
- 3 large leeks, trimmed, washed and finely sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 60g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 large potato, peeled and diced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 900ml chicken stock or water
- 1 garlic clove, sliced
- 100ml double cream
- 50g walnuts, toasted
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- 75g Cashel Blue cheese, crumbled
Quarter the fennel and discard the tough outer leaves and the hard core from each piece. Slice the rest of the flesh, including any little fronds.
Heat the butter in a saucepan and add the fennel, leeks and potato. Cook over a medium heat for about 5 mins, turning the vegetables over in the butter. The vegetables shouldn’t colour. Add a splash of water, cover the pan and cook the vegetables for 20 mins, stirring every so often. Add the stock or water and garlic, season, bring to the boil, then turn the heat down low and cover the pan with a lid or foil.
Cook for about 10-15 mins, until everything is completely tender. Stir in the cream and leave to cool. Purée in a blender until completely smooth. Check the seasoning and return the mixture to the saucepan – you can reheat it quickly just before serving. Ladle into bowls and scatter each one with the walnuts and cheese.