Courgette and Fennel Soup recipe
information
This Italian soup is delicious served with garlic bread.
ingredients
1 bulb fennel, approx. 225 g (1/2 lb)
5 ml (1 tsp) lemon juice
50 g (2 oz) butter or margarine
450 g (1 lb) courgettes, sliced
1 medium onion, sliced
salt and freshly ground pepper
25 g (1 oz) flour
600 ml (1 pt) good chicken or vegetable stock
150 ml (1/4 pt) single cream
chopped chives or parsley
5 ml (1 tsp) lemon juice
50 g (2 oz) butter or margarine
450 g (1 lb) courgettes, sliced
1 medium onion, sliced
salt and freshly ground pepper
25 g (1 oz) flour
600 ml (1 pt) good chicken or vegetable stock
150 ml (1/4 pt) single cream
chopped chives or parsley
method
1. Trim the fennel and quarter.
2. Cook in boiling salted water with the lemon juice until tender - about 20 minutes. Drain thoroughly.
3. Heat the butter or margarine in a large pan and add the sliced vegetables with a little salt and pepper.
4. Cover, and cook slowly for 15 minutes.
5. Slice the drained fennel and add to courgette mixture.
6. Raise the heat and cook, stirring constantly for 1 minute, then stir in the flour, followed by the stock.
7. Bring to the boil, then cover and simmer for 20 minutes.
8. Strain the soup, reserving the liquid.
9. Sieve or liquidize the vegetables until smooth.
10. Return to the pan with the liquid and the cream.
11. Reheat, adding more stock or water if the soup is too thick, and taste for seasoning.
12. Sprinkle with the chopped chives or parsley just before serving.
2. Cook in boiling salted water with the lemon juice until tender - about 20 minutes. Drain thoroughly.
3. Heat the butter or margarine in a large pan and add the sliced vegetables with a little salt and pepper.
4. Cover, and cook slowly for 15 minutes.
5. Slice the drained fennel and add to courgette mixture.
6. Raise the heat and cook, stirring constantly for 1 minute, then stir in the flour, followed by the stock.
7. Bring to the boil, then cover and simmer for 20 minutes.
8. Strain the soup, reserving the liquid.
9. Sieve or liquidize the vegetables until smooth.
10. Return to the pan with the liquid and the cream.
11. Reheat, adding more stock or water if the soup is too thick, and taste for seasoning.
12. Sprinkle with the chopped chives or parsley just before serving.
serving amount
serves 4 - 6
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
