Posted in What's for Dinner Mom?

Carrot & Fennel Soup

Treacy’s Bar in Ballincollig does a great soup and half-sandwich lunchtime offering and believe me both are huge and will amply sate even large appetites.  It was there that I tasted Carrot & Fennel soup last week and just had to recreate it at home.Carrot and fennel soup close-upLuckily my local SuperValu had fennel on special offer today and I duly purchased one bulb for 95c.  Would this be enough, I had no idea, as I had never cooked with fennel before.
FennelI decided to cook this rotund vegetable much like an onion.  Stalks were chopped off as was the woody base and the remaining bulb was finely chopped.  Delicate little fern-like fronds were retained for garnishing the finished soup.
In Merchant’s Quay Shopping Centre in Cork City I recently came across Pana Bakery which has been opened for around a month.  It is so rare to walk into a bakery that has fresh-baked bread as the main offering and I picked up a delicious loaf of Green Olive & Parmesan.  Perfect for soup dipping.
Pana Bakery Green Olive and Parmesan
Pana bread slicedCarrot & Fennel Soup:
You will need:
1 bulb fennel
1 tbsp butter
8 medium carrots
500ml vegetable stock
Cut the stalks and wooden end off the fennel bulb then finely dice.
Melt the butter over a low to medium heat, add the diced fennel, cover the saucepan and allow to sweat for a few minutes until softened.
Meanwhile peel and chop the carrots.
Add the carrots to the softened fennel and then add the vegetable stock.
Bring to the boil and reduce to a simmer for 20-30 minutes or until carrots are tender.
Use a blender (stick blenders are excellent for this job) to blend the soup.
Delicious served with crusty bread.
Carrot and fennel soupEnjoy.
‘Til next time, Sheila.