Friday, November 1, 2013


this time of year i love to make all kinds of soup and luckily my kids love it too. i picked out this one; carrot and fennel soup with black oil. recipe from paul lowe and beautiful image from colin cooke

serves 4
2 tablespoons olive oil
1 large yellow onion, chopped
1 large potato, peeled and chopped
1/d fennel, chopped
5 carrots, peeled and chopped
4 cups chicken stock
1/2 cup heavy cream
salt and pepper

heat the oil in a large pot. fry onion, potato, fennel and carrot soft. add stock and simmer 20 minutes. pour into a blender and whiz until smooth. pour back into pot and add cream. if the soup feels to thick, just add a little more stock. serve with black oil.

how to make black oil? simple blend black olives and olive oil in a blender

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