This soup is so warming, perfect for the colder weather! Fennel is a tasty and (in my opinion!) rather under appreciated root vegetable that is in season from June to November, it has a wonderful ani-seed flavour and cooks down really well to make a delicious creamy soup.
Will Need (Serves 4)
- 3 Fennel Bulbs, sliced
- 2 Onions sliced
- Very generous sized knob of salted butter
- 1 Teaspoon fennel seeds
- Salt and Pepper (lots)
- Splash of sherry (optional)
- 1 large potato, peeled and chopped
- 500 - 600ml Chicken Stock
- 100ml double cream
Method
- In a large casserole dish, melt the butter then fry off the onions and fennel until very soft (this may take unto 20 minutes to get them really well cooked).
- At this point add in your seasoning, fennel seeds, sherry and potato then pour over the chicken stock, cover with a lid and cook for 20 more minutes until everything is tender.
- Blitz the mixture with a handheld food processor until smooth then stir in the double cream and serve immediately with plenty of crusty bread and butter.
Enjoy!
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