Fennel soup with goat’s cheese

Name: Fennel soup with goat’s cheese
Yield: Serves 4, or 8 miniatures in cappuccino cups
Cuisine: French
Ingredients: a squeeze of lemon, splash of Pernod (optional); about 25 g butter; 100 g goat’s cheese, cut up or crumbled; 2 cloves garlic, peeled and trimmed; 250 ml chicken stock or milk; 4 bulbs of fennel, washed, trimmed and fronds set aside; 300 ml double cream; a little grated nutmeg

Preparation info

Serves
4, or 8
miniatures in cappuccino cups

Difficulty
Easy

Appears in

A Table in the Tarn

By Orlando Murrin

Published 2008

About

This elegant and unusual soup is an excellent amuse-bouche served in coffee cups, or a luxurious starter to open a dinner party.

Ingredients

4 bulbs of fennel, washed, trimmed and fronds set aside
2 cloves garlic, peeled and trimmed
250

Europe
France
Starter
Dinner
Mediterranean
Gluten-free
Soup

Method

Slice the fennel in quarters and steam with the garlic for about 25 minutes, till completely tender.

Put in a pan with the stock or milk, bring to the boil and cook gently for 5 minutes, adding the cheese a minute before the end. Liquidize for a full minute until totally smooth, then return to the pan with the cream, butter, nutmeg and plenty of seasoning.

Now check the seasonin