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
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