Here’s a fun and heartwarming winter soup to make for the holidays. The puree is delish even absent the chorizo and cream – if you are going vegan, feeling extra healthy or simply can’t bother to go through the trouble.
The tableside service is elegant and makes for a lovely presentation for a special occasion. Plate the accoutrements in warmed soup bowls. Ladle or pour the hot soup over the sausage and croutons after your guests have been seated.
- 100 g dry cured chorizo, diced and cooked in a pan until crisp (bacon works too if you don’t have chorizo)
- 2 Tbsp chopped chives
- Fennel fronds, reserved from below
- Few handfuls of croutons (made from this leftover loaf) – omit for gluten-free
- Few handfuls of toasted pumpkin seeds
- 6 spoons of sour cream, optional
- Few pinches of celery seed
Divide the ingredients and arrange them decoratively in your soup bowls
- 1 onion, chopped
- 3 cloves garlic
- 2 tsp toasted fennel seeds, crushed
- 1/2 tsp celery seed
- 1 Tbsp olive oil or butter
- 1 large bulb of fennel, trimmed, fronds reserved and chopped
- 2 medium floury potatoes, peeled and chopped
- 1 L chicken stock
- 1 bay leaf
- 3 cups baby spinach
- Splash of cream (optional)
Heat the oil in a large pot over medium heat and add the onion, garlic, fennel and seeds. Cook until translucent for about 10 minutes.
Dump in the potatoes and stir through to release some of the starch.
Add the stock and bay leaf. Bring to a gentle simmer and cook uncovered for 30 minutes.
Fish out the bay leaf and add the spinach. Once wilted, blitz the soup into a smooth green puree. Finish with cream and adjust salt and pepper.
Pour the soup over the garnished soup bowls.