Ingredients:
1 fennel bulbs, leaves removed and reserved and chopped
1 medium onions, chopped
1 garlic cloves, crushed
1 teaspoon dried tarragon
1 pint vegetable stock
butter or olive oil
1/4 teaspoon turmeric
salt
pepper
double cream (optional)
Directions:
In a large pan, sweat the onions in the butter/oil for five minutes.
Add the fennel and garlic and sweat gently for a further five minutes.
Pour on the stock, so that it just covers the vegetables, and add the tarragon and turmeric.
Season to taste.
Simmer gently for half an hour, until the fennel is tender.
Remove the soup from the heat and blend in blender until a smooth thick soup.
Fortify with a little cream, if desired.
Serve garnished with the reserved fennel leaves.
Servings: 2
Time preparation: 15 min.
Time total: 55 min.