Summary
Servings:
4
Prep time:
40 minutes
Description
Lovely and warming with some fresh crusty bread.
Ingredients
- 30g butter
- 1 tablespoon rapeseed or olive oil
- 4 shallots
- 3 large fennel bulbs
- 0.25 large celeriac
- zest from one orange
- 500 ml vegetable stock
- 4 tablespoon creme fraiche
- sea salt and freshly ground black pepper
Instructions
- Heat the butter and oil in a large saucepan over a medium heat.
- Add the shallots or onion and sweat gently for a few minutes.
- Add the fennel and celeriac, stir well, then cover and sweat for about 10 minutes.
- Add the orange zest, stock and some salt and pepper.
- Bring to the boil, then simmer for about 15 minutes until all the veg is tender.
- Purée the soup in a blender until completely smooth, adding a touch more stock or water to loosen the consistency if necessary.
- You may have to blend longer than usual to blitz out all the fibres from the fennel, but it shouldn’t be necessary to pass the soup through a sieve.
- Reheat the soup if necessary, check the seasoning and serve, with a good blob of crème fraîche on top, a few fennel fronds if you have them, and plenty of freshly ground black pepper.