Tuesday, May 4, 2010

And Just When You Thought I Had Turned Vegetarian...

... I come bearing a masterpiece of a soup.

The flavours in this soup compliment each other remarkably - what more could you want creamy, salty and the subtle taste of anaseed... deeeeelish!

Fennel, Butter Bean and Bacon Soup:
(Serves 2 - 4)


1 Onion, Finely Diced
2 Stalks of Celery, Sliced
3 Carrots, Sliced
1 Fennel Bulb, Roughly Sliced 
250g Back Bacon, Rind and Fat Removed, Diced
400g Tin of Butter Beans
Olive Oil
Herbal Salt
Black Pepper
800mls Water
A Squeeze of Lemon Juice


Heat the oven to 200 degrees Celsius
Drizzled a little olive oil over the fennel slices and sprinkle with herbal salt and black pepper
Roast the fennel for 15 - 20 minutes until tender and slightly charred, to give the soup a different dimension
Fry the onion, celery and carrot in a drizzle of olive oil with a sprinkle of salt for about 5 - 10 minutes, while you are dicing the bacon
Add the bacon and fry for a further 5 minutes
Add the water
Chop the roasted fennel more finely, being careful because it is hot, and add to the pot
Add salt and pepper and a squeeze of lemon (to taste)
Add the butter beans
Simmer for 20 minutes to allow flavours to intensity and amalgamate
Blend half of the soup and combine with the remaining soup to create a creamy texture
Chop a few fennel stalks and leaves and add to the soup 
Serve while piping hot and devour quickly so that you can have seconds before anyone else can! :)

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