Fennel soup with winter greens and bacon recipe | delicious. magazine

Ingredients

• 100g butter
• 2 large leeks, sliced and washed thoroughly
• 1 tsp fennel seeds, crushed
• 3 fennel bulbs, coarsely chopped
• 900g potatoes, roughly chopped
• 1.2 litres chicken stock, hot
• 150ml whipping cream
• For the winter greens and bacon
• 1 small or ½ large savoy cabbage or other winter greens
• 50g butter
• 175g pancetta or smoked streaky bacon, diced
• Handful roughly chopped fresh thyme leaves