-700 g fennel coarsely chopped
-300 g leeks finely chopped
-300 g potato
-2 tablespoons butter
-2 tablespoons olive oil
-700 ml chicken broth
-Salt and pepper
-Chop the fennel and leeks. Peel the potatoes and cut into dices.
-In a saucepan, heat the butter and olive oil over medium heat. Add the leeks and sauté for 3 minutes.
-Add the fennel and potatoes and sauté for 3 minutes.
-Pour the chicken broth and season with salt and pepper.
-Bring to a boil and reduce to a simmer. Cook for about 20 minutes.
-Transfer to a blender and pulse until puree.
-Place back in the saucepan and cook 2 minutes to warm before serving.