Friday, February 05, 2010
#2 Fennel and Blue Cheese Soup
Velvety and aromatic, this soup is a treat for the senses and since today, a winter favourite.
For 4-6 servings
20 gr butter
1 large onion chopped
1 bulb of fennel sliced
1 medium-sized potato chopped
1 litre vegetable stock
250 ml single cream
60 gr crumbled blue cheese and more 10-15 gr for decoration
salt, pepper, thyme
Cook the sliced onion in the a pan with the butter. When soft add the chopped fennel bulb and the potato. Add salt, stir for 1-2 minutes and then add the boiling vegetable stock. Reduce the heat, cover and simmer for 30 minutes.
Set aside to cool and process in a blender.
Return to the heat adding the single cream, pepper and thyme and blue cheese crumbs. Bring to the boil, turn off the heat and leave to cool.
Laddle into bowls and decorate with the remaining blue cheese crumbs.
*The recipe is slightly modified after the 500 Soups book by Susannah Blake.