Posted: 16/08/2014 at 16:38
I've got a glut of Fennel and Pears at the moment. I looked online and found several pear and fennel soup recipes, this is my adaptation:
1 large-ish onion, chopped and put in a heavy based pan with some butter/oil
I use my wonderful 40 year-old Duromatic Pressure cooker as it has a heavy base and a close fitting lid with a hole for the pressure mechanism. (which I am NOT using for this recipe)
Roughly chop 1 or 2 garlic cloves and add these
wash/trim/chop 1 or 2 fennels, also using a little of the fronds
3 or 4 pears, I peel mine as am using wind falls, core and chop
Add all of this to the pan, low heat, stir/shake pan regularly for about 25/30 mins
Make about 500 ml of stock (I use Marigold Bouillon powder, I find veg stock cubes rather redolent of school dinners circa 1956) Add teaspoon of slightly crushed (in pestle and mortar) fennel seeds to stock
Add stock, add water as necessary to about 1 cm above veg, simmer gently for 20/30 mins until fennel is really tender.
Whizz up in blender, then pass through moulin legume (vegetable mill - about £12 in a cookery shop). This is mine;
I find this so useful for making soups.
Check the seasoning and bon apetit