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
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
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.