I love soups. Especially the creamy ones. I find that they offer such comfort in their homeliness and warmth. Add a nice piece of bread and everyone is happy.

This soup is divine. Definitely one of my top favourites. I often serve it as a starter when I have friends over for dinner, as it goes well with anything that may follow as a main, but it is a lovely weeknight meal too. The fennel, with its delicate aniseed tones, together with the almond, nutty and creamy, and the fragrant oregano, create a beautiful combination. Whoever has tasted this soup, has asked me for the recipe. Here it is!

Almond & Fennel Soup With Fresh Oregano Leaves

Serves 4-6

Ingredients:

A little vegetable broth

1 large or 2 smaller white onions, roughly chopped

4 fennel bulbs, roughly chopped

4 stalks of celery, roughly chopped

300ml white wine

180g ground almonds

1.5lt of vegetable stock

1tsp salt

1/4 of a cup toasted almond slivers

A few sprigs of fresh oregano leaves

🌷Heat the vegetable broth in a large deep pan and add the onion, the fennel, and the celery. Sauté over medium heat, covered, for about 5 minutes.

🌷Turn the heat to high and add the white wine. Mix and let most of it evaporate.

🌷Stir in the ground almonds and the salt. Continue to sauté for a couple of minutes.

🌷Add the vegetable stock, mix with a large spoon and bring to a simmer.

🌷Continue to simmer for 25 minutes, stirring occasionally.

🌷Take off the heat and allow to cool a little.

🌷Blend in a blender until very smooth and creamy.

🌷Return to the pan, check for seasoning and leave until ready to serve.

🌷To serve, heat the soup gently, over low heat, so that it doesn’t catch. Serve in individual bowls and sprinkle some toasted almonds, a few leaves of the fresh oregano and freshly ground black pepper.

Divine!