3 teaspoons vegetable oil
1 onion, chopped
1 large bulb fennel, trimmed and chopped
4 cups (32 fl oz) 900 ml vegetable stock
60 g (2 oz) 1/2 cup chopped walnuts
1 onion, chopped
1 large bulb fennel, trimmed and chopped
4 cups (32 fl oz) 900 ml vegetable stock
60 g (2 oz) 1/2 cup chopped walnuts
for the sage derby puffs
1/8 cup (30 g) 6 teaspoons butter
2 level tbsp plain flour (All purpose)
1/2 egg, beaten
90 g (3 oz) Sage
salt and pepper
60 g (2 oz) 1/4 cup cream cheese
6 teaspoons single (light) cream
Derby cheese grated
2 level tbsp plain flour (All purpose)
1/2 egg, beaten
90 g (3 oz) Sage
salt and pepper
60 g (2 oz) 1/4 cup cream cheese
6 teaspoons single (light) cream
Derby cheese grated
method
1. To make puffs, preheat oven to 200C (400F/ Gas 6).
2. Put butter and 45 ml (1 1/2 fl oz) 9 teaspoons) water into a saucepan and bring to the boil.
3. Add flour off heat and beat until smooth.
4. Cool slightly, then beat in egg and add half Sage Derby and salt and pepper.
5. Put into a piping bag fitted with small plain nozzle and pipe blobs the size of peas on to a greased baking tray.
6. Bake 7-10 minutes, until crisp.
7. Cool slightly, then slit each.
8. To make soup, heat oil in a pan, add onion and fennel and cook until soft.
9. Add stock, bring to boil, then simmer, covered, for 20 minutes.
10. Meanwhile, beat remaining cheese with cream cheese and cream.
11. Fill pastry puffs.
12. Grind three-quarters of the walnuts in a blender or food processor; chop the rest and reserve for garnish.
13. Puree soup until smooth, then return to pan and stir in ground nuts and add salt and pepper.
14. Reheat gently.
15. Serve garnished with Sage Derby puffs and sprinkled with reserved walnuts.
2. Put butter and 45 ml (1 1/2 fl oz) 9 teaspoons) water into a saucepan and bring to the boil.
3. Add flour off heat and beat until smooth.
4. Cool slightly, then beat in egg and add half Sage Derby and salt and pepper.
5. Put into a piping bag fitted with small plain nozzle and pipe blobs the size of peas on to a greased baking tray.
6. Bake 7-10 minutes, until crisp.
7. Cool slightly, then slit each.
8. To make soup, heat oil in a pan, add onion and fennel and cook until soft.
9. Add stock, bring to boil, then simmer, covered, for 20 minutes.
10. Meanwhile, beat remaining cheese with cream cheese and cream.
11. Fill pastry puffs.
12. Grind three-quarters of the walnuts in a blender or food processor; chop the rest and reserve for garnish.
13. Puree soup until smooth, then return to pan and stir in ground nuts and add salt and pepper.
14. Reheat gently.
15. Serve garnished with Sage Derby puffs and sprinkled with reserved walnuts.
serving amount
serves 4 - 6.
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