Courgette and Fennel Soup

Name: Courgette and Fennel Soup
Yield: Serves 8
Ingredients: Lemon juice; Salt and freshly ground black pepper; 2 heads of fennel, chopped; 2 pints/1.1 litres good chicken stock (do try and use the Real Thing; water and a stock cube just doesn’t give the same result at all); 2 pints/1.1 litres good chicken stock (do try and use the Real Thing; water and a stock cube just doesn’t give the same result at all); Salt and freshly ground black pepper; 2 oz/56 g butter; 2 medium onions, skinned and chopped; 1 lb/450 g courgettes, trimmed and cut in 1-inch/2.5-cm chunks

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is another soup which is equally good served hot or chilled. I find the slightly aniseed flavour from the fennel combines well with the courgettes. I love warm bread with this soup, particularly the Granary Bread.

Ingredients

2 oz/56 g butter
2 medium onions, skinned and chopped

Starter
Gluten-free
Soup

Method

Melt the butter and add the chopped onions. Cook for about 5 minutes, till the onions are soft and transparent looking. Add the chopped courgettes and the fennel, and pour on the stock. Half-cover the pan with a lid, and simmer for about 30 minutes. Then liquidize and sieve the soup.

Season with salt and pepper, and lemon juice to your taste, and either reheat to serve, or serve chilled