Sweet Potato Soup with Fennel
Description
A wonderful and original soup, full of flavour.
Ingredients
At a glance
Difficulty
Moderate
Course
Starters
Serves
6
- 2 large sweet potatoes (about 700g)
- 1 fennel bulb
- 1 shallot, chopped
- 1 garlic clove, chopped
- 2tbsp olive oil
- 1 teaspoon mixed spice (+a pinch to serve)
- 1 pinch of aniseed
- 2 sprigs of rosemary
- 1.5 litre of stock (chicken)
- 100ml single cream (+some to serve)
- Salt and pepper
Methods/steps
Peel the sweet potatoes, wash and dice them. Cut the stalks off the fennel bulb, dice and wash it.
Fry garlic and shallot in olive oil.
Add mixed spice, aniseed, rosemary, salt and pepper and stir. Add vegetables and stir.
Add the stock and bring to the boil. Turn down to low heat and cover, cook till vegetables are tender.
Remove rosemary and blend the soup with the cream. Check seasoning.
Reheat over a slow heat and serve with a dash of cream and mixed spice.
Fry garlic and shallot in olive oil.
Add mixed spice, aniseed, rosemary, salt and pepper and stir. Add vegetables and stir.
Add the stock and bring to the boil. Turn down to low heat and cover, cook till vegetables are tender.
Remove rosemary and blend the soup with the cream. Check seasoning.
Reheat over a slow heat and serve with a dash of cream and mixed spice.
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