Fennel and almond soupby Jo Pearce |
| Preperation time: 15 mins Cooking time: 25 mins Serves: 4 |
| Recipe Ingredients |
| 2 tbsp olive oil; 1 shallot, finely chopped; 2-3 fennel bulbs, trimmed and quartered; 2 garlic cloves, peeled; 600ml vegetable stock; 2 tbsp ground almonds; 2 tbsp double cream; toasted baguette to serve |
| Recipe Method |
| Heat the oil and gently cook the shallots for
about 4 minutes. Add the fennel, garlic and half of the stock.
Bring to the boil and simmer for 15 minutes until the fennel is
tender and the liquid has reduced to a sticky sauce. Transfer to a blender along with the almonds. Blitz until smooth. Return to the pan. Add the remaining stock and bring to a boil. Stir in the cream and serve with toasted baguette. |
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