Tuesday, November 8, 2011

POTATO, FENNEL & CAULIFLOWER SOUP





This is one of those recipes I made while cooking and hoped it worked out. I stumbled across a lovely combination of flavors quite by accident but I am really glad I did. Do try it, it is really nice.

INGREDIENTS
1 small to medium onion
1 fist size fennel bulb
2 medium to large potatoes
1 medium cauliflower
1 small handful of soup celery
a few sprigs of FRESH oregano and thyme
3-5 largish FRESH basil leaves
olive oil
salt
water




METHOD
Peel and chop up your onion into small cubes and fry in olive oil in a medium pot.
Season with salt and fry until light golden brown.
Thinly chop up your fennel bulb into small cubes and add to the onion and continue to brown.  
Peel and dice your potatoes into roughly 1cm size blocks and fry with the fennel and onion.
Once everything is lightly browned chop up your cauliflower in to smallish chunks and add to the pot and then fill the pot with water until everything is covered.
Dice your celery and add to the pot along with the fresh herbs (shredded).
Salt the pot a little more and bring everything to the boil.
Once boiling turn down to a simmer and leave to cook till everything is tender (roughly 40 min)
Pour your soup in batches into a blender and blend until smooth and place in a new clean pot.
Taste and season with salt if it needs it.
Dish into bowls - serve with a dash of cream.

Enjoy


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