Fennel, Chorizo and Tarragon Soup

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed

Heat the olive oil in a large saucepan over a low heat, add the onion, garlic and fennel and cook for 2–3 minutes, until softened but not coloured. Add the chorizo and chicken stock (bouillon) and bring to the boil, then reduce the heat to low, cover and simmer for 30 minutes.

Add the cream, lime juice and tarragon, then blend to a smooth purée in a food processor or with a hand-held (i