This creamy fennel and chicory soup is a lovely way to make the most of winter vegetables.
The fennel brings a delicate aniseed flavour, while the chicory adds a subtle bitterness. A splash of white wine and cream round everything off, and the white beans give the soup a little extra substance.
Perfect for a comforting lunch or light dinner.
Find more soup recipes here in my recipe archive.
SERVES 6
1 large onion
2 fennel bulbs
4 chicory heads
45g butter
1 tbsp fennel seeds
1 garlic clove, crushed
120ml white wine
1l chicken stock
140ml cream
250g tinned white beans, drained
Salt and pepper
Peel and chop the onion. Trim and dice the fennel, trim and slice the chicory.
Melt the butter in a large saucepan and fry the onion with a pinch of salt for 3 minutes. Add the fennel and the fennel seeds and sweat for 4 minutes.
Add the chicory and the garlic and sweat for 2 minutes, then add the wine and cook for a minute before pouring in the chicken stock.
Cover and cook for 15 minutes. Uncover, add the cream and blend with a stick blender until smooth. Stir through the beans, season with a bit of pepper and serve.
