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Fennel and Walnut Soup
Fennel and Walnut Soup is a traditional British recipe for a classic vegetarian soup of fennel and walnuts in a cream and vegetable stock base flavoured with Pernod. The full recipe is presented here and I hope you enjoy this classic British version of: Fennel and Walnut Soup.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : Vegetable RecipesMilk RecipesBritish Recipes
Fennel and Walnut Soup: A classic British soup of fennel and walnuts in a cream and vegetable stock base with Pernod.
Ingredients:
1 fennel bulb, chopped
1 head of celery, chopped
1 tbsp olive oil (or sunflower oil)
75g (3 oz) walnuts, crushed
1.2l (5 cups) vegetable stock
3 tbsp Pernod
140ml (3/5 cup) single cream
salt and freshly-ground black pepper, to taste
finely-chopped parsley, to garnish
Method:
Heat the oil over low heat, add the fennel, celery and onion and fry gently for about 8 minutes, or until softened.
Stir in the walnuts and stock then bring to a simmer and cook for 30 minutes. Take off the heat and allow to cool slightly then turn the mixture into a food processor or blender and process until smooth.
Pour back into a pan, add the Pernod and cream then season to taste with salt and black pepper. Allow the soup to re-heat gently then ladle into warmed soup bowls and served garnished with chopped parsley.
