How to make
Cut the leek and fennel into small pieces. In a pot, melt the butter with the olive oil.
Put the chopped vegetables, pour 1/2 cup of warm water, season with salt and stew for 10 minutes on low heat.
Dice the potato and carrot. Add them to the pot, pour water about 2 fingers above the level of the vegetables and boil, until they soften.
Remove the pot from the heat, add the cream and puree the leek soup, until it becomes smooth.
Serve the Cream Soup with Leeks and Root Vegetables, sprinkled with chopped spring onions and croutons.
Enjoy with this gorgeous vegetable cream soup!
