Fennel and almond soup

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.