Menu

Carrot and fennel soup | Milkbottle

Carrot and fennel soup

Winter Veggies

This is a beautifully coloured and delicious winter soup, and dead easy to make. Recipe by Paul Lowe

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


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.

Image: Colin Cooke via Taverne Agency. Recipe: Paul Lowe

More Food
Vegetarian Autumn Brunch by Dammen
Food

Autumn brunch

Raw cabbage and red beet salad »
Plums by Court
Food

Clafoutis with Plums

A fruit filled dessert from France, with a texture that hovers between cake and custard »
Cherries 2
Food

Cherry & berry soup with fresh goats curd

A chilled fruit soup garnished with lavender flowers »