Tomato Soup with Fennel, Leek and Potato
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Warren PrinceIngredients
| 3 | tablespoon | Oil, Olive | |
| 1 | teaspoon | Fennel Seed | crushed |
| 1 | each | Fennel | diced |
| 1 | each | Leek | diced |
| 3 | cups | Stock, Chicken | |
| 1 | can | Tomatoes, Plumb | coarsely chopped |
| 1 | each | Potatoes | peeled and diced |
Instructions
1.
Heat the oil in a soup pot over medium heat. Add the fennel seeds. Cook for about 3 minutes till fragrant and slightly brown.
2.
Prepare and assemble the ingredients.
3.
Lower the head and add the fennel and the leek. Cook till soft, about 10 minutes.
4.
Add remaining ingredients and simmer till potatoes are done, about 40 minutes. Season with salt and pepper.
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