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POTATO AND FENNEL SOUP
SERVES 12
255G BUTTER
3 TSP FENNEL SEEDS
6 ONIONS PEELED & CHOPPED
6 FENNEL BULBS COARSELY CHOPPED
2.7KG POTATOES PEELED AND THINLY SLICED
3.6 LITRES OF VEGETABLE STOCK
300ML DOUBLE CREAM (OR SOYA MILK)
2/3 TBSP CHOPPED FRESH CHIVES TO GARNISH
SALT AND FRESHLY GROUND BLACK PEPPER
- Melt the butter in a pan, add onions, cook gently for 10 mins, until very soft. Add fennel seeds and cook for 2-3 mins, stir in fennel and potatoes, cover and cook gently for 10 minutes until very soft.
- remove lid, pour in stock and simmer for 35/40 minutes. Leave to cool slightly, then puree until smooth. Stir in the cream and reheat gently.