Spinach and fennel soup
Here’s the thing…
I wish I had a romantic story of how this soup came into our lives, but it is really just an accident that is a product of the ingredients I had bought at my local farmers’ market at the weekend that I had yet to use.
I combined them with the usual suspects (onions, potatoes, garlic) to create a quite delicious soup.
- A big bunch of spinach
- A couple of fennel bulbs, chopped
- A reasonably large potato, chopped (I used a Yukon Gold)
- A large onion, chopped
- Couple of cloves of garlic, crushed
- Chicken or vegetable stock
- Some cream
- Salt and pepper
- A soup pan
- Chop the onions and sweat in a little olive oil for about 5 mins.
- Add the chopped garlic and cook for a minute or so.
- Add the fennel and potato and mix in well. Let them cook for a bit (I have no idea if this helps or not, but intuitively, this is what I did).
- Add the stock, enough to cover the vegetables and a little bit extra. Lit it simmer for 20 minutes or so.
- Add a little more than half the spinach (stalks and all). Let it wilt into the soup and cook through a bit.
- Add salt, plenty of pepper and, if you like, the fronds from the fennel for some extra punch.
- Blend the soup.
- Then add the rest of the spinach (my mother tells me reserving spinach helps make it extra green!). Blend again.
- Taste and adjust the seasoning if necessary.
What you should know
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