Fennel Soup for Two
- Reviews 2
Ready In: 55 mins
Serves: 2
Ingredients
- 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)
Directions
- In a large pan, sweat the onions in the butter/oil for five minutes.
- Add the fennel and garlic and sweat gently for a further five minutes.
- Pour on the stock, so that it just covers the vegetables, and add the tarragon and turmeric.
- Season to taste.
- Simmer gently for half an hour, until the fennel is tender.
- Remove the soup from the heat and blend in blender until a smooth thick soup.
- Fortify with a little cream, if desired.
- Serve garnished with the reserved fennel leaves.
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