Almond & Fennel Soup

Almond & Fennel Soup

With Fresh Oregano Leaves

Serves 6

We love soups. Especially the creamy ones. They offer such comfort in their homeliness and warmth. Add a nice piece of bread and everyone is happy. This soup is divine. Beautiful to serve as a starter when you 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.

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

20g toasted almond slivers

A few sprigs of fresh oregano leaves

Method

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!