Cream Of Fennel Soup.

 

 

 

 

 

 

 

First recipe of 2016!!! Happy New Year!

This is one of my favourite soups, very easy to make, creamy and delicious!

Those who liked the “Cream of Jerusalem Artichoke Soup,” will also enjoy this.

 

 

 

 

 

 

 

Easy

 

 

 

Serves 6

 

 

 

Preparation time : 30 minutes

 

 

 

Ingredients

4-5 large fennel bulbs

6 spring onions

50 g butter

Beef or chicken stock or two beef/chicken cubes

150 ml cream

Freshly ground black pepper

Sprigs of fennel to garnish

 

 

Method

1. Trim the fennel bulb at the root end removing any brown parts and wash and trim spring onions, leaving a little of the green leaf.

2. Soak both vegetables in cold salted water for three minutes, rinse and drain.

3. Using a sharp cook’s knife, slice the spring onions including some of the green leaves and place in wide based saucepan together with the butter.

4. Slice fennel bulbs thinly and add to saucepan.

5. Over a low heat sweat the vegetables, lid on, tossing the vegetables well in the melted butter for 8 minutes.

6. Add enough stock or water and two beef or chicken cubes, to not quite cover the vegetables and leave to gently simmer for 20 minutes, or until the vegetables are completely soft.

7. Pour off liquid into a clean bowl and reserve. Whiz the vegetables in a blender until completely smooth.

8. Return soup to clean saucepan and heat over a medium heat, adding enough of the liquid you have previously reserved to give you a creamy thick soup, which coats the back of a spoon.

9. Finally add cream and season to taste.

10. Serve in pre-heated soup bowls with hot crusty bread or home made croutons and garnish bowls with a sprig of fennel, just before serving.

 

Cook’s tip: Home made stock is always the best, but if you are in a hurry, you can add two chicken or beef cubes. Remember you will not need to add additional salt!

 

 

This is what you are aiming for.

 

1. Trim and soak fennel bulbs and spring onions in salted water for three minutes.

 

2. Roughly chop spring onions with sharp Cook’s knife and include some of the green leaves.

 

3. Place in saucepan along with 50 g butter.

 

4. Thinly slice fennel bulbs and add to saucepan.

 

5. Cover saucepan with lid and place over low heat to sweat vegetables for 8-10 minutes, tossing the vegetables from time to time to coat well in butter, using two wooden spatula.

Add enough  stock, or water and two stock cubes, to not quite cover the vegetables. Simmer gently for 20 minutes, or until vegetables are completely soft.

Pour liquid into clean bowl and reserve. Whiz vegetables in blender until completely smooth.

 

 

Pour soup back into clean saucepan and add enough reserved liquid, to attain a thick creamy soup that just coats the back of your spoon. Pour in cream, heat through and season to taste. * No extra salt may be needed, if you have used stock cubes.

 

 

Final result. Serve in warm soup bowls with hot crusty bread or croutons.