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1
Heat the butter in a large, deep (preferably non-stick) saute pan, over a medium heat, add the sliced fennel (NOT the strips of fennel), sliced leek and finely chopped garlic, and saute, while stirring occasionally, for 3-4 minutes or until the fennel, leeks and garlic are beginning to soften.
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2
Remove from the heat, and set aside.
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3
In a large pot, heat the stock, add the rosemary sprigs, thyme and nutmeg and bring to the boil.
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4
Simmer over a low heat for about 15 minutes.
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5
Remove the rosemary sprigs.
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6
Add the fennel, leek and garlic mixture to the pot, and stir to combine all the ingredients.
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7
Set the pan in which the fennel, leek and garlic were sauteed aside, for re-use later.
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8
Allow the soup to cool slightly (10 minutes cooling time should be ample), then blend it in batches in a blender or food processor until smooth.
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9
As each batch is blended, pour the blended soup into another pot or pan, perhaps the deep pan used earlier to saute the fennel, leeks and garlic.
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10
Once all of the soup has been blended, stir it to ensure that it is of an even consistency (inevitably some batches were probably thinner than others).
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11
Stir the sour cream and the 1/4 cup of parmesan into the soup.
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12
Reheat the soup over a medium heat until it is hot, but do not allow it to come to the boil.
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13
Season to taste with salt and freshly ground black pepper.
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14
Turn off the heat and leave the soup covered so that it stays warm.
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15
In a small non-stick pan, heat the oil, and saute the extra leek for 2-3 minutes, or until softened but not browned.
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16
Ladle the soup into warm soup bowls and top with the sauteed leek.
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17
Garnish with the extra parmesan and sour cream, and serve immediately with warm crusty rolls.
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18
Chef's Note: Since posting this recipe, and since last making this soup, I have found and posted a fabulous recipe for vegetable, quite unlike others I have used in the past: Vegetable Stock Recipe #135453.
