Quick Soup Recipe

Almond & Fennel Soup

This quick soup recipe makes an ideal first course for a dinner party where time is of the essence as it can easily be prepared in under thirty minutes! You can prepare the soup up to twenty four hours in advance and then reheat when required or alternatively it is equally delicious served chilled!

Gourmet food........the EASY way!

Almond & Fennel Soup

INGREDIENTS
SERVES 6

1 large onion
2 small garlic cloves
2 fennel heads
4 tbsp olive oil
3 ½oz (100g) ground almonds
1¾ pints (1 litre) chicken or vegetable stock
½ lemon (optional)
salt and freshly ground black pepper
extra virgin olive oil and good crusty bread to serve

METHOD

• Peel and finely slice the onion. Then peel and finely chop the garlic.
  

• Cut the fennel bulbs in half lengthwise, remove the core and slice thinly.
  

• Heat the oil in a large pan, add the onion, fennel and garlic and cook gently for 15 to 20 minutes until really soft, stirring regularly.
  

• Add the ground almonds and stock to the pan, stir and bring back to the boil.
  

• Remove from the heat and season to taste with salt, black pepper and a squeeze of lemon juice (if using).
  

• The soup may be served as it is although I prefer it puréed. In which case, allow it to cool for at least ten minutes before putting it through a blender. If serving hot, pour back into a pan and reheat gently. Check the seasoning, and serve with a swirl of extra virgin olive oil and warm, crusty bread.

I was so pleased to come across this excellent quick soup recipe in a recent copy of the Sunday Telegraph. The recipe, courtesy of Annie Nichols is part of her "Cheat's Dinner Party", a meal for six in an hour.....for less than £35!

To go from this Quick Soup Recipe to my
Cheat's Dinner Party Menu
CLICK HERE