Lemony Winter Greens & Fennel Soup with Haloumi Croutons
50g Lewis Road Creamery butter
1 medium leek, cut in half lengthways & thinly sliced (white part only)
1 brown onion, finely diced
1 tsp fennel seeds
½ cup white wine
3 fat garlic cloves, thinly slices
5 cups water
3 cups frozen peas
300g cavolo nero or kale, stem removed & roughly chopped
½ lemon, zested & juiced
¾ cup Lewis Road Creamery single or double cream + extra to serve
400g Cypriot haloumi, diced 2cm
1 tsp chilli flakes
Fresh basil or mint leaves
Lewis Road Creamery single cream, to serve
Heat butter in a large pot on medium heat. Add leeks and onion. Season with salt and pepper and cook for 10 minutes, stirring occasionally, until softened. Add garlic and fennel seeds and cook for a further 5 minutes, stirring, until fragrant.
Add wine and bring to a simmer. Add the water and 2 tsp salt, stir and bring to a simmer over high heat. Once it comes to a boil, add the frozen peas and cavolo nero and cook for about 4 minutes, until tender. Remove from heat and stir through lemon and cream. Using a stick blender, blitz for 1-2 minutes, until smooth and creamy. Alternative, blitz soup in batches in a food processor.
Dice haloumi. Heat a large knob of Lewis Road butter in a medium, non-stick fry-pan on medium-high heat. Cook haloumi with chilli flakes for 4-5 minutes, tossing occasionally, until golden on all sides.
Serve soup topped with a drizzle of cream. Top with haloumi, fresh herbs and a drizzle of extra virgin olive oil (if desired).