3 leeks
2 fennel bulbs
1/8 teaspoon nutmeg
½ teaspoon rosemary
1/3 cup Sour cream
1/3 cup parmesan (or more to taste)
2 vegetable bouillon cubes (or whatever required for 4 cups of water)
In a large pot sauté 2 leeks and 2 fennel bulbs finely chopped and cook for 5-7 minutes. Add four cups of water and bring to a boil, add vegetable bouillon cubes, nutmeg and rosemary and simmer.
Simmer for 20-30 minutes.
Puree it.
Sauté the remaining leek until soft and then add to soup (post purée). You can also add all the leeks at the start if you prefer a smoother soup. Add sour cream and parmesan.