Fennel Soup


& Classic

  • 500g / 1lb 2oz fennel bulbs, cut into 6
  • 1 onion, chopped
  • Juice of half a lemon
  • Parsley, coarsely chopped
  • Salt
  • Pepper
  • 2 garlic cloves
Sweat the onion in a little olive oil.

Add the garlic, then the fennel.

Cook for 20 minutes.

Blitz the ingredients, then add salt and the lemon juice.

Just before serving, add the pepper, parsley and a little olive oil.