Feta, Almond and Fennel Soup

Preparation info
    • Difficulty


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.


  • 25 g butter
  • 100 g Spanish onion, chopped
  • 50 g


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.