Feta, Almond and Fennel Soup

Name: Feta, Almond and Fennel Soup
Cuisine: United Kingdom
Ingredients: 75 g finely sliced fennel; 1 small stalk of celery, sliced; 500 ml light chicken stock; 25 g butter; 50 g feta cheese; 100 g Spanish onion, chopped; 2 cloves of garlic, chopped roughly; 50 g flaked almonds, lightly toasted

Preparation info

Difficulty
Easy

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

I’ve always liked the juxtaposition of feta cheese and almonds, so they seemed a natural pairing for this soup. The fennel gives it a mildly interesting undertone as well as providing the thickening. I can’t decide if this is better hot or cold, which isn’t really very much help.

Ingredients

25 g butter
100 g Spanish onion, chopped
50 g

Europe
United Kingdom
Soup
Gluten-free
London

Method

Melt the butter in a medium saucepan and soften the onion in it over gentle heat for 10 minutes. Add the other ingredients and cook over moderate heat for 20 minutes. Cool a little and liquidize.