CARROT AND FENNEL SOUP

Combining carrots and fragrant fennel make the perfect combination, sweet, savoury  and aromatic.

Serves 4

Ingredients

2 Tbsp butter

2 Tbsp olive oil

1 leek, white part only, sliced thinly

1 large fennel bulb, thinly sliced, fronds reserved for garnish

4 carrots, peeled and roughly diced

1 large potato, peeled and roughly chopped

1 bay leaf

1 litre vegetable stock

Salt and ground white pepper to taste

1 Tbsp maple syrup (optional)

Method

Heat the butter and oil in a deep heavy based pot.  Add the leek, fennel and carrot and potato, cook over a moderate heat with the lid on for 10 minutes.  You are sweating off the ingredients so try not to colour the vegetables.

Add the stock, bay leaf and maple syrup, season lightly.  Cook for a further 20 minutes or until all the vegetables are very soft.  

Blend all together until silky smooth. Check for seasoning and adjust if necessary.

Serve with a few roughly chopped fennel fronds on top.