Serves: 4
INGREDIENTS
2 tablespoons olive oil
1 large fennel bulb, thinly sliced, fronds reserved
300 grams agria potatoes, thinly sliced
2 cloves garlic, crushed
2 teaspoons chopped thyme
5 cups vegetable or chicken stock
400-gram tin cannellini beans, rinsed and drained
1 tablespoon lemon juice
sea salt and ground pepper
To serve: crème fraiche, balsamic glaze, olive oil and reserved fennel fronds
METHOD
Heat the oil in a large saucepan over a medium heat. Add the fennel, potatoes, garlic and thyme with a good pinch of salt. Cover and cook until tender, stirring occasionally, about 10 minutes. Add a splash of water if the potatoes stick to the base.
Add the stock and beans and simmer for 10 minutes. Using an immersion blender, blend until the soup is smooth or leave with a little texture, if desired.
Season with the lemon juice, salt and pepper.
To serve: Ladle the soup into shallow bowls and top with a dollop of crème fraiche, a drizzle of balsamic glaze, chopped fennel fronds and a little olive oil. Serves 4
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.