Ingredients

Steps

• Heat 25g of butter in a pan and gently fry the onion, fennel, and leeks until softened.
• Add the garlic and fry for one minute.
• Add 200ml of stock and bring the mixture to a boil.
• Reduce heat and simmer for 6-8 minutes until vegetables are tender.
• Remove from heat and allow the mixture to cool slightly.
• Pour the soup into a blender with cream, half of the chives, and lemon juice.
• Season with salt and pepper and blend until smooth.
• Pour into a bowl and garnish with the remaining chives to serve.