Ingredients

• Onions 1
• Fennel ½ bulb
• Celery 2 sticks
• Leek 1
• Carrot 2
• Swede ½
• Potatoes 300g
• Sage 2 tbsp
• Thyme 1 tbsp
• Rosemary 1 tbsp
• Vegetable stock 750ml
• Bay leaf 2
• Cream 50ml
• Seasoning to taste

Method

1. Attach the thick slicing disc to the food processor.
2. Slice the onions, fennel, celery, leek and carrot and remove from the bowl.
3. Slice the potato and swede in the food processor.
4. Heat the oil in the saucepan.
5. Add the onion, fennel, celery, leek, carrot and seasoning tothe saucepan and cook until soft.
6. Add the swede, potatoes, herbs and stock to the saucepan.
7. Bring the soup to a simmer and gently cook until thevegetables have softened.
8. Take the pan off the heat and allow to cool to roomtemperature.
9. Remove the bay leaves.
10. In stages place the soup into the liquidiser and purée.(Remember not to over fill the liquidiser).
11. Reheat and serve with a swirl of double cream.

Chef’s tip: You can keep the soup for a couple of days in the fridge,to serve just reheat and serve with warm crusty bread and top with a swirlof cream and cracked black pepper.