Carrot and Fennel Soup

Ingredients:

• carrots (4 large), peeled and diced;
• shallots (4), peeled and thinly sliced;
• fennel bulb (2 medium), trimmed and thinly sliced;
• garlic clove (1), peeled and thinly sliced;
• 1 pint stock, light vegetable;
• white wine, 1 medium glass;
• bay leaf (1);
• orange rind, finely grated (1 tbs);
• chilli flakes, to taste;
• olive oil.

1. Cook the carrots in the vegetable stock for about 20 minutes with the bay leaf and orange rind. Add water if the stock does not cover the carrots.
2. Remove and retain the bay leaf. Liquidise the carrots and stock.
3. Fry the shallots,fennel and garlic gently in the olive oil. Do not allow to colour.
4. Add the liquidised carrots, wine, bay leaf and chilli flakes.
5. Heat to boiling point and simmer gently for 15 minutes. Stir frequently.
6. If soup is too thick, thin with more vegetable stock.

• A swirl of cream can be added before serving.

CLOSE