COLLECTION NICE FOOD RECIPES - This is our new RECIPE:
Step 1:
You will need…
* 1 tsp fennel seeds , toasted and ground
* 2 garlic cloves , peeled and chopped
* 3 ½ oz butter
* 24 ½ oz fennel bulbs , sliced
* 2 1⁄8 pt chicken stock (approx)
* 3 1⁄3 fl oz cream
* salt and pepper
* some feathery fennel leaves , reserved for garnishing
* 1 chopping board
* 2 knives, 1 large 1 small
* 1 medium cooking pan with lid
* 1 wooden spoon
* 1 spatula
* 1 electric blender
Step 2:
Melt the butter
Heat the pan over a medium to low temperature and add the butter. Give it a quick stir around so that it melts evenly.
Step 3:
Add the garlic
Put the garlic in the pan and stir it into the melted butter. Cook for about a minute.
Step 4:
Cook the fennel
Carefully put the fennel into the pan, followed by the fennel seeds. Season with salt and pepper, cover with the lid and then leave to cook over a low heat for 30 minutes, stirring from time to time.
Step 5:
Add the stock
Remove the lid from the saucepan then, while stirring, slowly pour in the chicken stock. Season with salt and pepper, give it one more stir, then replace the lid, bring it to a boil and simmer for 15 minutes.
Step 6:
Blend the soup
Spoon the soup out into the blender and gently pulsing to start with, blend until very smooth. Be warned not to do this too fast as you may end up having a soup shower! When you finish, pour it back into the saucepan.
Step 7:
Add cream and adjust seasoning
Pour the cream into the soup, swirl it all together and finally, season with salt and pepper to taste.
Step 8:
Serve
As a final touch, garnish with the fennel leaves. This soup can be served hot, or in summer serve chilled if you prefer.
Step 1:
You will need…
* 1 tsp fennel seeds , toasted and ground
* 2 garlic cloves , peeled and chopped
* 3 ½ oz butter
* 24 ½ oz fennel bulbs , sliced
* 2 1⁄8 pt chicken stock (approx)
* 3 1⁄3 fl oz cream
* salt and pepper
* some feathery fennel leaves , reserved for garnishing
* 1 chopping board
* 2 knives, 1 large 1 small
* 1 medium cooking pan with lid
* 1 wooden spoon
* 1 spatula
* 1 electric blender
Step 2:
Melt the butter
Heat the pan over a medium to low temperature and add the butter. Give it a quick stir around so that it melts evenly.
Step 3:
Add the garlic
Put the garlic in the pan and stir it into the melted butter. Cook for about a minute.
Step 4:
Cook the fennel
Carefully put the fennel into the pan, followed by the fennel seeds. Season with salt and pepper, cover with the lid and then leave to cook over a low heat for 30 minutes, stirring from time to time.
Step 5:
Add the stock
Remove the lid from the saucepan then, while stirring, slowly pour in the chicken stock. Season with salt and pepper, give it one more stir, then replace the lid, bring it to a boil and simmer for 15 minutes.
Step 6:
Blend the soup
Spoon the soup out into the blender and gently pulsing to start with, blend until very smooth. Be warned not to do this too fast as you may end up having a soup shower! When you finish, pour it back into the saucepan.
Step 7:
Add cream and adjust seasoning
Pour the cream into the soup, swirl it all together and finally, season with salt and pepper to taste.
Step 8:
Serve
As a final touch, garnish with the fennel leaves. This soup can be served hot, or in summer serve chilled if you prefer.
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