Friday 30 May 2008

Creamy Fennel Soup

INGREDIENTS:
2 Fennel Bulbs
2 large Spring Onions - (scallions) chopped
1 clove of garlic (or to taste) - squished
1 large potato (approx.) - peeled and chopped
S&P
2 - 3 tbls. of Sunflower Oil and Butter

METHOD:
Remove outer leaves of the Fennel if they look a little manky.
Chop vegetables and saute in oil & butter for a few minutes - add garlic - saute till veg are softened.
Add hot Chicken or Vegetable Stock - cover veggies well with the stock.
The exact quantities dont really matter - you can always add more stock later on when you liquidise the soup.

Season and taste.
Simmer gently until all veg. are soft and cooked.
Cool.
Liquidise with sufficient stock to a nice pouring, creamy consistency.

This soup is delicious and doesn't really need too much else.

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