Serves: 4
INGREDIENTS
2 tablespoons olive oil
1 large fennel bulb, thinly sliced, fronds reserved
300 grams agria potatoes, thinly sliced
2 cloves garlic, crushed
2 teaspoons chopped thyme
5 cups vegetable or chicken stock
400-gram tin cannellini beans, rinsed and drained
1 tablespoon lemon juice
sea salt and ground pepper
To serve: crème fraiche, balsamic glaze, olive oil and reserved fennel fronds
METHOD
Heat the oil in a large saucepan over a medium heat. Add the fennel, potatoes, garlic and thyme with a good pinch of salt. Cover and cook until tender, stirring occasionally, about 10 minutes. Add a splash of water if the potatoes stick to the base.
Add the stock and beans and simmer for 10 minutes. Using an immersion blender, blend until the soup is smooth or leave with a little texture, if desired.
Season with the lemon juice, salt and pepper.
To serve: Ladle the soup into shallow bowls and top with a dollop of crème fraiche, a drizzle of balsamic glaze, chopped fennel fronds and a little olive oil. Serves 4
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.