This recipe has been kindly donated by Judith Copestake from Loughborough, UK
Ingredients
Good Knob of butter
tablespoon of olive oil
1 large onion - finely chopped
2 bulbs of fennel - diced
1/2 - 1 celeric depending on size - diced
2 chicken stock cubes
1-1 1/2 pints of boiling water
2 bay leaves
1/4 pint double cream
salt and freshy ground black pepper to taste
Method
Serves approx 6, good to freeze for later.
NB all quanties are adjustable according to amounts available or servings required.
Melt butter and oil in a large saucepan, add the onion and fennel and saute until soft.
Add the celeric and saute for a furthur 5 mins
Add stock cubes, water, salt and pepper and bay leaves and simmer for approx 40 mins until all the veg is soft and flavours extracted.
Allow to cool slightly and blend with a hand blender or put in liquidizer and blender until smooth.
Add the double cream and season to taste.
serve hot with crusty bread and croutons.
(optional) use fennel leaves as decoration.
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