Fennel Soup

Celebrating the heroic efforts of growers at Growing Well, the mental health charity based here on the farm, here’s a recipe showcasing their seasonal fennel crop. It’s a simple soup for summer lunch.

Ingredients

Large knob of butter

1 white onion finely chopped

300g new potatoes, scrubbed & diced

1 large fennel bulb chopped

400ml hot organic chicken or vegetable stock

Small handful of fresh dill, chopped

Method

Heat the butter in a pan and gently fry the onion until softened but not coloured – about 15 minutes.

Add the new potatoes and fennel and sauté for about 10 minutes.

Add the stock and bring to the boil. Reduce the heat and simmer for 15 minutes, or until the vegetables are tender. Season to taste with salt and freshly ground black pepper and allow to cool slightly.

Pour the soup into a blender, add the dill and blend until smooth. Add the dill and blend until smooth.

Serve warm