members recipes

I was surprised how lovely this soup was to eat on a hot day! I didn´t serve it hot, I think all the flavours come out best when it´s lukewarm. It doesn´t take much time to prepare it as you only have to chop up all the ingredients roughly. Your stove will do most of the work! Serve it with hot and crispy bread, if you don´t like to put parmesan on top, try and brush it with olive oil and season it lightly with salt, pepper and some garlic. You can simply toast your bread and leave it plain, too! The soup serves two.

Ingredients
1 tblsp butter
3 tblsp olive oil
1 onion, chopped roughly
1 clove of garlic
2 pears (about 300 g)
450 g fennel, chopped roughly
300 g single cream
200 g veg stock
salt
pepper
caraway
ginger powder
small handfull of parsley
lemon juice to season
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bread or toast, sliced and without rind
ground parmesan

Method
Heat up the olive oil and butter in a pot gently, add the chopped onion and garlic and sweat them until they´re glassy.

Add the pears and fennel and stir them for a few minutes until they begin to take colour.

Preheat the oven to 180°C.

Pour the single cream and stock to the veg and season with salt, pepper, a little bit of caraway and ginger. Cook the soup gently until the fennel is just getting soft.

Add the parsley and take the soup of the stove, use a handblender to mix the soup until there are just a few bits left over. If you want, add some parsley cut in julienne.

Season with salt and pepper and lemon juice. Be carefull with the lemon juice though, better just add a few drops and try before adding some more!

As soon as the soup is to your satisfaction, take it off the stove and put a lid on it.

Place the bread or toast on a baking tray laid out with baking paper. Pour the ground parmesan on top or brush with seasoned olive oil. Place the tray as high up in the oven as possible, take it out again as soon as the colour is to your satisfaction.

Serve the soup with the hot bread.