Friday, 30 May 2008

Creamy Fennel Soup

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

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.
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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