Caroline's Leek and Fennel Soup

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.