Fennel and celeriac soup

A delicious autumn soup from Hugh Fearnley Whittingstall’s River Cottage Veg book.

Ingredients

  • 30g butter
  • I tbsp oil
  • 4 shallots, sliced
  • 2 fennel bulbs, trimmed and roughly chopped
  • 1 celeriac, peeled and roughly chopped
  • Finely grated zest of 1 orange
  • 500ml vegetable stock
  • Crème fraîche, to finish

Method

  1. Heat the butter and oil in a large pan, add the shallots and sweat gently for a few minutes.
  2. Add the fennel and celeriac, stir well and cover with a lid and leave to sweat gently for 10 minutes.
  3. Add the orange zest and seasoning along with the stock and simmer covered for 15 minutes.
  4. Blitz until smooth then pour into serving bowls and serve with a dollop of crème fraiche.
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