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Port, Onion & Fennel Soup
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 Crème Fraiche and a slug of port to create an indulgent soup with a festive twist.
Ingredients
25g (1oz) Yeo Valley 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 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.
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