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.

  • 1 hr
  • Serves 6
  • 1 pan
  • Beginner

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

  1. 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.
  2. 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.
  3. 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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