added by River Cottage Veg Every Day!
This velvety, gently aniseedy soup is given warmth and definition with a touch of orange zest. The rich-but-sharp crème fraîche added at the end balances it all out nicely.
Rate this recipe:- 5 minutes
- 30 minutes
- Serves 3
- 40g Butter
- 2tbs Rapeseed oil
- 3 Shallots, sliced
- 2 Small celeriac, peeled and roughly chopped
- 4 Small fennel bulbs, trimmed and roughly chopped, keep the fronds for garnish
- 1 Orange zested
- Creme fraiche
Heat the butter and oil in a large pan, add the shallots and sweat gently for a few minutes.
Add the fennel and celeriac, stir well and cover with a lid and leave to sweat gently for 10 minutes.
Add the orange zest and seasoning along with the stock and simmer covered for 1 minutes.
Blitz until smooth.
Pour into serving bowls and serve with a dollop of creme fraiche , swirl gently and sprinkle with fennel fronds.
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You don't mention the stock in your ingredient list! How much? what kind?