Lemony Winter Greens & Fennel Soup with Halloumi Croutons

Lemony Winter Greens & Fennel Soup with Halloumi Croutons

lewisroadcreamery.co.nz

1. Heat butter in a large pot on medium heat. Add leeks and onion. Season with salt and pepper and cook for 10 minutes, stirring occasionally, until softened. Add garlic and fennel seeds and cook for...

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Cooking tools:

  • Immersion blender
  • Food processor
  • Stove
  • Pot
  • Nonstick skillet
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Measuring spoon
  • Ladle
  • Serving bowl

Ingredients

  • 50g Lewis Road Creamery Lightly Salted Butter
  • 1 medium leek, cut in half lengthways & thinly sliced (white part only)
  • 1 brown onion, finely diced
  • 1 tsp fennel seeds
  • ½ cup white wine
  • 3 fat garlic cloves, thinly slices
  • 5 cups water
  • 3 cups frozen peas
  • 300g cavolo nero or kale, stem removed & roughly chopped
  • ½ lemon, zested & juiced
  • ¾ cup Lewis Road Creamery Single or Double Cream + extra to serve
  • 400g Cypriot haloumi, diced 2cm
  • 1 tsp chilli flakes
  • Fresh basil or mint leaves
  • Lewis Road Creamery Single Cream, to serve

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