At first glance it may seem surprising that I offer recipes for leek and fennel cream soup and pear cake with curry in a cookery book intended for children. I chose such dishes, however, to show that these healthy, exciting and, at the same time, easy-to-prepare dishes with their slighly unconvenional, interesing and new flavours are appreciated by children. Children will grow up with tastes and open-mindedness we offer to them. My daughters, Karen and Nori, and I spend a lot of time in the kichen, and cooking together always brings much joy and laughter. The recipes recommended here have been tested, liked and approved by them. I trust that the “courageous” children will feel the same.

Leek and fennel cream soup wih Bokri sheep cheese

Ingrediens for four people:

40g butter

2 shallot onions

4 leeks

2 medium sized fennels

2 medium sized potatoes

8 dl water

2 tsp ground cumin seeds

freshly ground black pepper

2 heaped tbsp parsley

2 tbsp olive oil

5 dkg Bokri sheep cheese

Preparation:

Place the butter, the finely chopped shallot onions, the peeled and diced fennels and the sliced leeks into a pot and fry gently. Add the diced potatoes, water and spices. Cook on medium heat for about 30 minutes (until potatoes are soft). When it is ready, puree with a blender and cool. Before serving puree again with olive oil and fresh parsley. Sprinkle with sheep cheese for serving.

Nutritional information per serving- energy: 349 kcal/1460 kJ, protein: 11 g, fat: 19 g, carbohydrate: 33 g 

Bon Appetit!