Fennel soup with star anise, hazelnuts and tarragon

Preparation info

  • Serve


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

This soup is very elegant; in the summer months it is delicious served cold.


  • 50 g unsalted butter
  • 1 onion, thinly sliced
  • 2 heads of


Heat the butter in a pan, add the onion and fennel and cook for about 12-15 minutes, until softened. Add the potatoes, milk, 600 ml water and hazelnuts and bring to the boil. Add the star anise and simmer for 25 minutes or until all the vegetables are very soft. Remove the star anise and transfer t