PEAR AND FENNEL SOUP
2 large fennel bulbs, trimmed 1 tbs olive oil
2 sliced onions 4 pears, cored & chopped
2 chopped garlic cloves
2 pints vegetable bouillon stock *
*I always use the reduced salt version by marigold (purple pot)
Heat oil in a large pan and sauté onion & garlic. Add fennel and a little stock and cook for a further couple of minutes. Add remaining ingredients and simmer gently for about 40 mins. Blend adding as much of the cooking stock as required to your desired consistency. Garnish with a little grated lime zest if required.
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