Fennel Soup
Over a year ago
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Ingredients
- 1 tbsp sunflower oil
- 2 bulbs fennel cored trimmed chopped
- ½ teasp Fennel Seeds. Crushed
- 1 onion chopped
- 100gm/4oz Potatoes peeled and chopped
- 450ml/16 fl oz chicken stock
- 1 tbsp Fresh Lemon Juice
- 125ml Whipping Cream
- To taste salt and pepper
Accompaniment
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Description
This is a teriffic recipe, quite unusual and if served at a dinner party your guests will love it.
Method
-
1
Heat the oil in a large heavy pan and add fennel, onion and potatoes.
Season and gently fry for about 8 minutes till slightly softened, stirring from time to time.
Add the stock and lemon juice, bring to the boil, cover and simmer for about 30 minutes until everything is very tender.
Meanwhile, bring cream and fennel seeds to the boil in a small pan and gently simmer for 5 minutes.
Cover and leave to infuse.
Puree the soup in a food processor till smooth then return to pan and stir in the cream mixture.
Simmer again for about 5 minutes, stirring in more stock if the soup is too thick, check the seasoning and add more salt, pepper and lemon juice to taste.
Ladle into soup bowls and decorate with the chopped fennel fronds.
Chef's Tips
When preparing the fennel, save the fronds.
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