A delicious soup from ” Veggie Family Cook Book” by Claire Thomson.
Ingredients
- 20 g dried porcini mushrooms
- 100 ml hot water
- 3 tbsps olive oil plus more to drizzle
- 2 large fennel bulbs finely chopped ( fronds reserved and diced)
- 1 onion finely chopped
- 3 garlic cloves finely chopped
- 2 large floury potatoes peeled and diced into 2 cm chunks
- 2 tsp fennel seeds crushed
- 1 litre vegetable stock or water
- salt and pepper
- walnut or extra virgin olive oil to serve
- a pinch chilli flakes ( optional) to serve
Servings:
Instructions
- Tip the dried porcini into a bowl and cover with the hot water. Leave to soak for 10 minutes.
- Meanwhile heat the olive oil in a large saucepan over a medium heat. Add the fennel and onion and fry for 10 minutes until soft. Add the garlic and fry for a further minute until fragrant.
- Drain the porcini, reserving the liquid, and finely chop.
- Add the potatoes, fennel seeds and porcini mushrooms to the pan and season well with salt and black pepper. Stir well, then cook for a few more minutes until fragrant.
- Add the vegetable stock or water and the reserved porcini soaking liquid. Bring to a boil, reduce the heat and simmer for about 20 minutes, until the potatoes are tender.
- Remove the pan from the heat and check seasoning, adding more salt and pepper if needed. Add any fennel fronds and give each bowlful a slick of walnut or extra virgin olive oil and a sprinkle of chilli flakes if you like.
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