749 B
749 B
Fennel and Butterbean Soup
Ingredients
- 1 fennel bulb
- 1 onion
- 400 g tin butter beans
- 500 ml vegetable stock
- salt
- pepper
- olive oil
Directions
Trim the fennel bulb and slice thinly, reserving the fronds for later.
Thinly slice the onion.
Sweat the fennel and onion in olive oil with a pinch of salt for 10 minutes, then add the butter beans and the liquor from the tin and the vegetable stock. Bring to a simmer and cook gently for 20 minutes.
Blitz with a stick blender until smooth. Taste and season with salt and pepper.
To sevre, sprinkle over the reselved fennel fronds and a drizzle of olive oil.
Metadata
tags: soup
author: Ray Miller