Fennel Soup for Two

Fennel Soup for Two

Time: 55 mins


  • 1 fennel bulb, leaves removed and reserved and chopped
  • 1 medium onion, chopped
  • 1 garlic clove, crushed
  • 1 teaspoon dried tarragon
  • 1 pint vegetable stock
  • butter or olive oil
  • 1/4 teaspoon turmeric
  • salt
  • pepper
  • double cream (optional)


  • 1 In a large pan, sweat the onions in the butter/oil for five minutes.
  • 2 Add the fennel and garlic and sweat gently for a further five minutes.
  • 3 Pour on the stock, so that it just covers the vegetables, and add the tarragon and turmeric.
  • 4 Season to taste.
  • 5 Simmer gently for half an hour, until the fennel is tender.
  • 6 Remove the soup from the heat and blend in blender until a smooth thick soup.
  • 7 Fortify with a little cream, if desired.
  • 8 Serve garnished with the reserved fennel leaves.
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