Cheese, Fennel and Herb Soup

A creamy vegetarian soup made by simmering fennel and potatoes in stock, blended with Lancashire cheese, cream, and fresh herbs.

Vegetarian Soup Quick Cheese Fennel

Estimated Nutrition

Calories

390.1

kcal / serving

780.2 kcal total

Carbs

9.9g

per serving

19.8 g total

Fat

34.3g

per serving

68.5 g total

Protein

11.2g

per serving

22.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

piece

Egg Yolk

free-range

tbsp

Double Cream

Lancashire Cheese

grated

Liquids

150

Chicken Stock

hot; vegetarians can substitute vegetable stock

NutsSeeds

handful

Parsley

fresh, small handful, chopped

Vegetables

0.5

piece

Onion

chopped

0.5

piece

Potato

peeled, cut into 1cm cubes

bulb

Fennel

finely sliced

Method

Pour the soup into bowls to serve.

Heat the butter in a saucepan and fry the onion until softened.

Add the potato, fennel, and 150ml of stock and bring to a boil.

Simmer for 10-12 minutes until the vegetables are tender.

Cool the mixture slightly before pouring it into a blender.

Add the parsley, egg yolk, cream, and cheese and blend until smooth.

Warm the soup through in the saucepan if necessary.