Recipe: Vanessa Fletcher’s roast fennel and carrot soup
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
If you missed our intro to Vanessa Fletcher last month, don’t fret. We have another warming recipe for you in the form of her roast fennel and carrot soup. The perfect remedy for those cold January evenings.
Roast Fennel and Carrot Soup
Quarter the fennel bulbs and halve the carrots, then lay them out on a roasting tray with the garlic cloves (leave the skin on the garlic). Drizzle with olive oil, salt and pepper, then roast for 25 minutes.
Put the roasted fennel and carrots into a saucepan, squeeze the garlic out of their skins and add. Pour in the stock and bring to the boil, then simmer for 15 minutes.
Take the pan off the heat and blitz with a stick blender.
To serve, garnish with sour cream, salt and pepper, peppercorns and fennel fronds.
Quarter the fennel bulbs and halve the carrots, then lay them out on a roasting tray with the garlic cloves (leave the skin on the garlic). Drizzle with olive oil, salt and pepper, then roast for 25 minutes.
Put the roasted fennel and carrots into a saucepan, squeeze the garlic out of their skins and add. Pour in the stock and bring to the boil, then simmer for 15 minutes.
Take the pan off the heat and blitz with a stick blender.
To serve, garnish with sour cream, salt and pepper, peppercorns and fennel fronds.
If you missed our intro to Vanessa Fletcher last month, don’t fret. We have another warming recipe for you in the form of her roast fennel and carrot soup. The perfect remedy for those cold January evenings.
Roast Fennel and Carrot Soup
Quarter the fennel bulbs and halve the carrots, then lay them out on a roasting tray with the garlic cloves (leave the skin on the garlic). Drizzle with olive oil, salt and pepper, then roast for 25 minutes.
Put the roasted fennel and carrots into a saucepan, squeeze the garlic out of their skins and add. Pour in the stock and bring to the boil, then simmer for 15 minutes.
Take the pan off the heat and blitz with a stick blender.
To serve, garnish with sour cream, salt and pepper, peppercorns and fennel fronds.
You must be logged in to post a comment.
No Comments »
RSS feed for comments on this post. TrackBack URL