Cheese, fennel and herb soup
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
From Ready Steady Cook
Method
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Heat the butter in a saucepan and gently fry the onion until softened but not coloured.
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Add the potato, fennel and chicken stock and bring to the boil. Reduce the heat and simmer for 10-12 minutes, or until the potato and fennel are tender. Remove from the heat and allow to cool slightly.
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Pour the soup into a blender along with the parsley, egg yolk, cream and cheese and blend until smooth. If necessary, return the soup to the saucepan and gently warm through.
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To serve, pour the soup into bowls.
Ingredients
- 15g/½oz butter
- ½ onion, chopped
- ½ potato, peeled, cut into 1cm/½in cubes
- 1 bulb fennel, finely sliced
- 150ml/¼ pint hot chicken stock (vegetarians can substitute vegetable stock)
- small handful fresh parsley, chopped
- 1 free-range egg yolk
- 4 tbsp double cream
- 55g/2oz Lancashire cheese, grated
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