SIMPLE POTATO AND FENNEL SOUP
The aniseedy flavour of the fennel is
unusual in a soup; be sure to cook its fibrous flesh thoroughly before
attempting to puree.
Serves 6
-
2 large floury-variety potatoes, peeled
and chopped
-
1 onion, finely chopped
-
2 heads fennel with tough core removed,
washed and finely chopped
-
1 pt (570 ml) each vegetable stock and
milk
-
dash of double cream
-
salt, pepper, nutmeg
-
chopped parsley to garnish
-
Saute the onion in the oil until
transparent.
-
Add the potatoes and fennel and cook with
the lid on for 5 minutes.
-
Add the hot vegetable stock and simmer
until the vegetables are soft.
-
Puree in batches, return to the pan and
add the milk.
-
Heat through, season with salt, pepper
and nutmeg.
-
Serve with a dash of cream and a
sprinkling of parsley.
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