Creamy Garlic And Fennel Soup (Recipe)

 

Ingredients

14-16 cloves garlic, peeled and trimmed
500ml (16fl oz) double cream
2 large fennel bulbs
1/2 tsp salt
Finely ground white pepper

Steps

1. Place the garlic and cream in a medium-size pot with a cover and bring to a light boil over medium heat.  Lower the heat, cover and gently simmer for 30 to 40 minutes, until the garlic cloves are very soft.

2. Trim and clean the fennel by cutting off the stalks and wispy sprigs (fronds) from the bulbs, and reserve for later use. Cut the bulb in half longways and use a small sharp knife to cut out the root.  Keep the fronds refrigerated, wrapped in a very moist paper towel.  Retain stalks and bulb portion and discard the root trimmings.

3. Cut the bulb portion and darker stalks into 12mm (1/2in) pieces.  Place in a colander and wash thoroughly to remove any dirt, then drain well.

4. Add the fennel and 750ml (24fl oz) of water to the garlic-cream mixture.  Bring just to the boil, reduce the heat and cover.  Simmer for another 40 minutes, until the fennel is very soft.

5. Transfer to a blender or food processor and puree in several batches until very smooth (doing so carefully, because the mixture is very hot).  Return to the pot and add the salt and white pepper to taste.  Heat for several minutes until the soup thickens a bit; adjust seasoning to taste.

6. Finely chop the fennel fronds and scatter over the soup for garnish.  Serve hot, or keep refrigerated and gently reheat before serving.

Tips: Buying Garlic

Older garlic cloves will appear wrinkled and spotted, maybe even sprouting, and are bitter.  Make sure the cloves have an unblemished, even ivory colour, and are firm to touch, which indicates they are fresh.