Port, Onion & Fennel Soup
- Autumn
- On the Side
This soup is sure to become an immediate favourite with the family. Rich and creamy, it combines sweet onions and fennel with lovely Yeo Valley Organic Crème Fraiche and a slug of port to create an indulgent soup with a festive twist.
Ingredients
25g (1oz) Yeo Valley Organic Salted Butter
3tbsp olive oil
1kg (2lb 2oz) onions, sliced
3 cloves
1 bay leaf
1 fennel bulb, cored and chopped
750ml (26floz) chicken or vegetable stock
Freshly ground black pepper
6tbsp port
200g (7oz) Yeo Valley Organic Crème Fraiche
1tbsp freshly chopped parsley
Method
Melt the butter and olive oil in a large saucepan. Stir in the onions, cloves and bay leaf and cook gently until the onions are golden brown – about 10 minutes. Add the fennel and stock then cover and simmer for 20 minutes until tender. Remove the cloves and bay leaf from the pan.
Cool the soup slightly then blend with a hand held blender or in a food processor until smooth. Return the soup to the pan and add the port and all but 2tbsp of Crème Fraiche . Warm through and season to taste.
Pour the soup into bowls then swirl a little Crème Fraiche over the top with a scattering of parsley. Serve with warm, crusty bread.
In this recipe...
Salted Butter
15
Crème Fraîche
5
Salted Butter
15
Bank your Yeokens
There’s a special code on almost every pack of Yeo Valley which you can redeem online for Yeokens.
