This is a beautifully coloured and delicious winter soup, and dead easy to make. Recipe by Paul Lowe
Carrot and fennel soup
Recipe
Serves 4
2 tablespoons olive oil
1 large yellow onion, chopped
1 large potato, peeled and chopped
1/d fennel, chopped
5 carrots, peeled and chopped
4 cups chicken stock
1/2 cup heavy cream
salt and pepper
2 tablespoons olive oil
1 large yellow onion, chopped
1 large potato, peeled and chopped
1/d fennel, chopped
5 carrots, peeled and chopped
4 cups chicken stock
1/2 cup heavy cream
salt and pepper
Heat the oil In a large pot.
Fry onion, potato, fennel and carrot soft.
Add stock and simmer for 20 minutes.
Pour into a blender and whizz until smooth.
Pour back into pot and add cream.
If the soup feels to thick, just ad a little more stock.
Fry onion, potato, fennel and carrot soft.
Add stock and simmer for 20 minutes.
Pour into a blender and whizz until smooth.
Pour back into pot and add cream.
If the soup feels to thick, just ad a little more stock.
Image: Colin Cooke via Taverne Agency. Recipe: Paul Lowe
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