Tuesday, 20 September 2016


 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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