Added by Luke Campbell | | no comments | votes: 0 | score: 0
This warming winter soup would go deliciously with a glass of the earthy
"Swinton" Cabernet from Lengs and Cooter.
2 fennel bulbs
½ lemon, zest grated and juiced - essential.
1 tablespoon olive oil
1 large onion, roughly chopped
2 potatoes (skin on) and diced
250g mixed brown mushrooms, halved
100ml dry sherry
600ml of homemade vegetable stock
200ml of cream - optional
175g cheddar cheese, finely crumbled or grated
Trim any feathery tops from the fennel and reserve for garnishing the
soup. Cut the bulbs into quarters. Finely chop one-quarter of the
fennel bulb and place in a bowl with the lemon juice. Stir well and set
aside for topping the cooked soup. Roughly chop the rest of the fennel.
Partly roast ½ of the mushrooms in a low oven 150 0c - 20 mins
Place the olive oil in a large saucepan. Add the onion and roughly
chopped fennel, cover and sweat over a medium heat for 5 minutes,
shaking the pan occasionally. The vegetables should be slightly
softened but not well browned.
Add the potatoes and remaining mushrooms, stir well, then pour in the
sherry and stock. Bring to the boil, reduce the heat, cover and simmer
for 30 minutes, stirring once or twice, until the potatoes are tender
and falling apart.
Purée the soup in a blender or food processor until smooth, or in the
pan using a hand-held blender. Stir in the Cream and lemon zest, season
with freshly ground black pepper, then reheat if necessary. Mix the
reserved chopped fennel with the cheese. Ladle the soup into bowls, top
with this mixture and garnish with the feathery fronds and zest of
lemon. Bon appetite!