Fennel Soup
Ingredients:
2 Fennel bulbs sliced lengthways
600-700ml of stock made with 1 Kallo Chicken Stock Cube (depending on how thick you like the soup)
Splash of olive oil
Knob of butter (optional)
2 Fennel bulbs sliced lengthways
600-700ml of stock made with 1 Kallo Chicken Stock Cube (depending on how thick you like the soup)
Splash of olive oil
Knob of butter (optional)
- Add oil and butter if using to a medium sized saucepan and gently heat.
- Sauté the sliced fennel for a few minutes whilst the kettle boils.
- Add the stock to the saucepan, bring to the boil and then turn down to a low simmer for 20-30 minutes, until the slices of fennel cut easily with a knife.
- Transfer to a blender or use a hand blender in the saucepan to blend smooth and enjoy!