I always like the challenge when I get my veg box of finding lovely recipes to use up every little bit. When I get fennel, I tend to make soup with it. This is the recipe that I have used this week.
2tbsp olive oil
1 small onion, chopped into small pieces
1 small potato, peeled and cut into 1cm dice
1 bulb of fennel, finely sliced, fronds discarded or saved for garnish
400ml chicken or veg stock (I used a stock pot gel)
100g grated cheese (I used cheddar but wensleydale or any other cheese works well)
1. In a medium saucepan melt the oil and butter over a low heat. Soften the onion gently without colouring it for 10 minutes.
2. Add the potato and the fennel and the stock and simmer for 15 minutes until the veg is tender.
3. Blend the soup until smooth (I used a stick blender)
4. Add the milk and the cheese and gently reheat if necessary. Serve with crusty bread.