Fennel Soup

Preparation info
    • Difficulty


Appears in
The Plagiarist in the Kitchen

By Jonathan Meades

Published 2017

  • About

This delicious slightly sweet soup was serendipitous. Half-inched from Chance, then. I became absorbed in a football match I had expected to be a disappointment so forgot to check the bulbs I was braising. But I inadvertently timed my run to perfection and got to the pot before it had caught. The thinly sliced fennel had melted.


  • 6 fennel bulbs
  • 75cl light stock
  • (25cl cream


In a pan with a lid sweat the thinly sliced fennel in butter, oil and 10cl stock for 90 minutes at least. Process it. Add the remaining stock and the cream, maybe.