Ingredients
Instructions
- In a large pan, sweat the onions in the butter/oil for five minutes.
- Add the fennel and garlic and sweat gently for a further five minutes.
- Pour on the stock, so that it just covers the vegetables, and add the tarragon and turmeric.
- Season to taste.
- Simmer gently for half an hour, until the fennel is tender.
- Remove the soup from the heat and blend in blender until a smooth thick soup.
- Fortify with a little cream, if desired.
- Serve garnished with the reserved fennel leaves.