Fennel and saffron soup
Fennel and saffron soup
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: For 4-6 people
Ingredients
Fennel bulbs – around 1 kg (2 pounds)
5 shallots OR one medium leek
Fresh cream – 1 tablespoon
Extra virgin olive oil 1.5 tablespoons
Fennel fronds to garnish
A pinch of saffronVegetable stock – around half pint/300ml
Instructions
Make the vegetable stock and keep it warm.
Remove the base of the fennel bulb, then divide each bulb in half horizontally, then cut it into slices.
Peel and finely chop the shallots or wash and finely chop the leek.
Pour the oil and shallot into a large saucepan, then add salt and soften the shallots/leek over low heat for about 5 minutes.
When the shallot has softened, add the fennel and brown over medium heat for about ten minutes.
When the fennel has browned, add salt and cover with the stock. Put the saffron in a separate bowl, add a tablespoon of warm stock to it and stir to dissolve it.
Pour the saffron into the pot, stir and cook with the lid on for about 30 minutes, on medium heat.
Blend with an immersion blender. Then season the puree with salt and add the cream (keep a few drops to decorate). Blend again to make it smooth.
Serve in bowls, garnished with the fennel fronds and a few drops of cream.
