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Parsley and Fennel Soup
Parsley and Fennel Soup is a traditional British recipe for a fresh and light vegetarian soup dish. The full recipe is presented here and I hope you enjoy this classic British version of Parsley and Fennel Soup.
prep time
15 minutes
cook time
30 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesHerb RecipesVegetable RecipesBritish Recipes
This is a very light and refreshing soup that is light and mellow in flavour. It can be served warm in spring but is equally good served cold in summer.
Ingredients:
2 medium onions, finely chopped
2 heads fennel, trimmed and finely chopped
1 stick celery, finely chopped
3 cloves garlic, peeled and crushed
25g butter
4 tbsp olive oil
1.5l light chicken stock
2 large handfuls
flat-leaf parsley (leaves only)
salt and pepper to taste
Method:
Place a large heavy-bottomed pot on medium heat, add the oil and melt the butter in this. Add the vegetables, season and cook gently until they turn a golden brown in colour. Add the stock and bring to a gentle simmer.
Once the vegetables are completely soft (about 20 minutes) add the parsley to the pot and stir for a minute. Liquidize immediately to a fine purée then strain through a sieve (add a little water if the soup seems to thick). Adjust the seasoning if needed and serve immediately.
