Page 15 - PowerPoint Presentation

Fennel Soup

Ingredients Method

2 tablespoon butter Heat the butter in a pan and sweat the
onion and fennel very slowly without
1 tablespoon olive oil colouring until soft. Add the potato,
fennel seeds and simmer for about 10
minutes. Add the stock and simmer for
1 onion, peeled and finely chopped around 20-30 minutes until the

vegetables are completely tender.
1 small garlic clove chopped
Liquidise in a blender, return to the pan
and Bring back to a gentle simmer and
1 large fennel bulbs, coarsely season with salt and pepper add the
chopped, (fronds reserved) chives then Serve garnished with the
reserved fennel fronds
1 large potato, peeled and

chopped

1 teaspoon fennel seeds

1 oxo Vegetable cube and cold

water to cover Vegetables

1 teaspoon of chives

salt

pepper