Tools

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

Methods

1 - Attach the thick slicing disc to the food processor.
2 - Slice the onions, fennel, celery, leek and carrot and removefrom 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.