10th July 2014
A creamy, delicately flavoured soup with a hint of aniseed. It's an excellent way to use up the fennel stalks, which usually seem to be left behind! For a heartier meal, add some chopped, left-over roast chicken, lamb or beef.
- 1 tablespoon of olive oil
- 1 onion, diced
- 2 medium potatoes, peeled and chopped
- 2 large carrots, peeled and diced
- 8 fennel stalks, chopped and the feathery fronds removed and reserved
- ½ teaspoon of fennel seeds, lightly crushed
- 1.2l homemade chicken stock
- 60ml of cream
- Salt and freshly ground black pepper
- Heat the olive oil in a saucepan.
- Add the onion and fry gently until translucent.
- Add the lightly crushed fennel seeds and cook for a couple of minutes.
- Add the rest of the vegetables and cook for a few minutes.
- Add the chicken stock.
- Bring to the boil, then reduce to a gentle simmer.
- Half cover and cook for about about 35 minutes until all the vegetables are tender.
- Allow to cool slightly and then blend until smooth.
- Add the cream and adjust the seasoning, if necessary.
Serve sprinkled with some of the chopped, reserved feathery fronds and for extra indulgence, you can add a few extra drops of cream.
Wine: Medium Cream or Pale Dry Sherry
- Add chopped, left-over roast chicken, lamb or beef for a heartier meal
- Replace 250ml of the stock with fresh orange juice and add some zest when serving
- VERY EASY
- Preparation: Approximately 10-15 minutes
- Cooking: Approximately 35 minutes
- Allergens: Cream
- Serves 4