Best Ever Cream of Fennel Soup

I have only recently (that is in the past few years) discovered the joys of fresh Fennel. I have always known and occasionally used fennel leaves more as a herb than a vegetable and always with fish. Then I grew some fennel and since then it has become my new favourite vegetable. I just love it as a salad tossed with celery and a light dressing, or roasted with other vegetables, but my favourite, can’t get enough of it favourite is Cream of Fennel Soup. Luckily fennel bulbs are inexpensive at the moment, averaging about $1.00 to $1.50 each. So I am making this recipe at least once a fortnight, and that gives us 1-2 meals. We usually have it one night for dinner and then the next day for lunch. It doesn't really matter when you have it, it is just eenumm.....yum! I don’t use exact measurements and it never seems to matter, it always tastes amazing. Just use less water and more cream for thicker soup and the opposite for thinner soup, your choice, I prefer it on the thick side. Cream soup just has to be thick or why bother.

You will need:

· Olive oil (I use my Mazavaroo Chilli infused Olive Oil which adds a bit of heat to it, you
   could add a pinch of chilli powder/cayenne pepper)
· 1 large onion
· 2-3 young fennel bulbs
· "Splosh" of extra dry Sherry or Tokay
· Water or stock
· Salt
· Pepper
· Cream

Ingredients needed to make the best ever Cream of Fennel Soup.

Trim fennel of tops, base, hearts and tough outer parts.  Roughly chop Onion and Fennel into similar sized pieces.  It will be pureed later so they don't have to be perfect, just about the same size for even cooking. 

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Add Olive Oil to hot heavy based saucepan.

Saute onion and fennel until tender and transluscent.

Deglaze with the "splosh" (that's a technical term.....not) of Sherry or Tokay.

Add enough water or stock so that it is just below the level of the fennel and onions. Too much water and the soup is too watery.

Bring to the boil, turn down the heat and cover and simmer for 10-15minutes until vegetables are tender.

When the vegetables are tender, turn off the heat and puree with stick blender until smooth and glossy.  Add salt and pepper to taste and add the cream (I forgot to photograph that step) just before serving.  Put the heat back on and slowly reheat, but DO NOT let it boil again once you have added the cream.

Serve garnished with fennel leaves and of course crusty bread and maybe even a glass of cool harvest Pinot Gris.....   ahhhhhhhh, bliss.