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www.janbilton.co.nz

Broccoli Soup with Fennel Seed

500g broccoli
1 tablespoon olive oil
1 leek, well washed and chopped
1/2 -1 teaspoon fennel seeds
4 cups vegetable stock or chicken stock
freshly ground black pepper to taste
1/2 cup cream, optional

Garnish: 4 tablespoons red pepper (capsicum) pesto or sundried tomato pesto.

Cut the broccoli into small pieces. Dice the thick stalk.

Heat the oil in a heavy saucepan and sauté the leek, until softened. Add the broccoli and sauté for 1-2 minutes, stirring constantly. Add the fennel seed to taste then the stock. Cover and simmer for about 20 minutes, until the vegetables are soft.

Purée until smooth. Add the cream if desired and reheat gently. Serve topped with pesto.

Serves 4-6.